No-Bake Macaroni & Cheese

From EatingWell: April/May 2006, EatingWell Serves Two

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...

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60 Reviews for No-Bake Macaroni & Cheese

09/23/2009

Anonymous

My kids didn't like this. I agreed. There was a weird flavor. Don't know if it was the Dijon or what, but I won't make this again. Sorry.

Holly

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09/23/2009

Anonymous

I'm a huge mac & cheese fan who grew up eating my mom's homemade (read: full-fat) version. I pretty much stopped eating mac & cheese once I got older and realized how bad it was for me, but this recipe has given me hope! Although I agree with others that it has a noticeable "flour-y" taste (even after I reduced to 2 1/2 tbsp), it still satisfied my craving. The flour-y taste was actually less pronounced when re-heated the day after. I also added some diced ham leftover from Easter. Next time, I'll try cornflour as someone suggested. Overall, though, this is an excellent compromise for mac & cheese fans who are trying to eat healthy! The best part is how quick & easy it is to prepare.

Jen, Baltimore, MD

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