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No-Bake Macaroni & Cheese

:  April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (323 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...
No-Bake Macaroni & Cheese Recipe

Makes: 4 servings, 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 8 ounces whole-wheat elbow noodles (2 cups)
  • 1 10-ounce package frozen chopped broccoli
  • 1 3/4 cups low-fat milk, divided
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3/4 cup shredded extra-sharp Cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon Dijon mustard

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Preparation

  1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
  2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
  3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Nutrition

Per serving: 412 calories; 13 g fat ( 7 g sat , 1 g mono ); 37 mg cholesterol; 56 g carbohydrates; 22 g protein; 7 g fiber; 640 mg sodium; 236 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Calcium (40% dv), Vitamin A (25% dv), Magnesium (16% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat


More From EatingWell

Recipe Categories

Style/Theme
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Budget
Comfort foods
Everyday favorites
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Meal/Course
Lunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High calcium
High fiber
Season
Spring
Summer
Fall
Winter
Publication
April/May 2006
EatingWell Serves Two
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