Advertisement

No-Bake Macaroni & Cheese

April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (352 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 made this for my aunt with a few changes. Instead of broccoli I used 4 slices of thick bacon, I did 1 cup of sharp cheddar cheese, and 1 1/2 teaspoons of Dijon Mustard and I used 1% milk. For a side we had raw snow peas. It was AWESOME!

Cal, Highland Park, IL

Comments
09/23/2009
Anonymous

Whenever a recipe calls for flour as a thickener, I always substitute it with cornstarch. I only use Rumford Cornstarch because it's made with non-genetically modified corn (non-GMO). You will never get a "floury" taste with cornstarch! Bon Appetit! Mia

Mia D, MA

Comments
09/23/2009
Anonymous

I will admit this does not taste like the mac & cheese your mom used to make but I love the little kick the dijon adds. It's a great comfort food without the nasty (read: waist-expanding) side effects. Because of the flour, you don't get the same ooey-gooey texture that you would from the traditional cheese mixture but I didn't notice any off flavors in the numerous times my husband and I have made this. It's a staple on our table during the colder months!

Melissa, Warren, MI

Comments
09/23/2009
Anonymous

This made for a great lunch the next day. I added 1/2 a chicken breast and some cayenne pepper for a quick meal the next day. As far as the flour situation goes- make sure when you mix with with the milk you really let it combine. Also, cooking it longer (I know you said you've tried) should take care of it. Let the sauce thicken to a gravy-like consistency and you should be fine, if not- I'm stumped.

Lizz, Columbus, OH

Comments
09/23/2009
Anonymous
Meh Caitlin, Cairns, QL

Meh

Caitlin, Cairns, QL

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner