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No-Bake Macaroni & Cheese

April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (377 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

I love this recipe. My wife has celiac disease and we subsitute with rice pasta, and quinoa flour and it is great!

Anonymous

Comments
09/23/2009
Anonymous

This comment is for the person who could not get rid of the taste of flour. You need to cook the sauce longer. In a traditional white sauce you cook butter and flour togeather for a few min. then add the liquid. This recipe is healthier but the flour needs to cook longer to get rid of the "raw" flour taste.

Anonymous, monte, ga

Comments
09/23/2009
Anonymous

To the cook in San Diego - I use cornflour instead of regular flour and I don't have a floury taste - hope that helps.

Anonymous

Comments
09/23/2009
Anonymous

This tastes good, is easy to make, and my four year old loved it, even with the whole wheat pasta and the broccoli. In fact, we've now made the switch to whole wheat pasta in almost everything since making this - you really can't taste the difference. My only complaint is that no matter what I do (add less flour, cook a little longer, stir more, etc) the sauce still has a distinctive "flour-y" taste. Can anybody help?

Suzanne, San Diego, CA

Comments
09/23/2009
Anonymous

Very easy and very tasty. The kids (who love boxed mac & cheese) declared it better than boxed, and the adults liked it too!

Lori, Barkhamsted, CT

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