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No-Bake Macaroni & Cheese

April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (353 votes)

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.



READER'S COMMENT:
"This is really good (even if I omit the garlic powder, broccoli, and mustard), but I find that it usually needs more salt for more flavor. I also use a quinoa elbow pasta, which adds to the nutrition (my kids like the quinoa pasta, too...

62 Reviews for No-Bake Macaroni & Cheese

09/23/2009
Anonymous

If you use arrowroot powder (there's a substitute online for arrowroot to flour) and add the arrowroot powder when cooling -- do NOT put back on and simmer as you would with the flour -- arrowroot will thicken it better than the flour and is virtually tasteless. LOVE this!

Leah, Flint, MI

Comments
09/23/2009
Anonymous

This is now one of our all time faves. I split the 3/4 cup cheese by doing 1/2 low fat cabot cheese and 1/2 "seriously sharp" cabot cheese and I used skim milk, to lower the fat content further. I also used fresh brocolli, not frozen. I added a dash of mustard powder. I followed some suggestions below on putting the flour in a dry skillet and toasting it before adding it to the mixture. I did not have any "Floury" taste at all.

Anonymous, si, ny

Comments
09/23/2009
Anonymous

i made this a little more adult: skipped the broccoli, seared some oyster mushrooms and red onion, added a little red wine and chicken broth and chard, and cooked all til tender then stirred it into the sauce along with the cooked pasta. yum!

Anonymous, vt

Comments
09/23/2009
Anonymous

Made this for my kid on Tuesday. She whined first because it wasn't yellow. Then it was too 'broccoli-y'. Now she just says it tastes weird, bad weird. Seems like everyone else's kid likes this recipe, I don't know what's wrong with mine. I can't find any other mac and cheese recipes this healthy! Do you think she'd like it better if I left out some of the seasonings that she's not used to, maybe the garlic, pepper, mustard?

Katie, Columbus, OH

Comments
09/23/2009
Anonymous

I made this tonight for my 3 year old son to try a healthier mac and cheese. I did not have sharp cheddar and used a 3 cheese blend instead, which I think made it a little bland. I also noticed the floury taste and agree that the flour needs to be "cooked out" as when making a traditional cheese sauce. I will try the cornstarch suggestion next time, but overall I thought it was good.

Nicole, Bronx, NY

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