No-Bake Macaroni & Cheese

From EatingWell: April/May 2006, EatingWell Serves Two — Subscribe Now!

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:

"I used sharp but not extra sharp and I think that would have improved the taste. I used romano instead of parm, which lowered the salt content. Hubby thinks its too bland, but an extra couple dashes of salt and pepper and I think it was...

Comments

Comment	Posted
I used sharp but not extra sharp and I think that would have improved the taste. I used romano instead of parm, which lowered the salt content. Hubby thinks its too bland, but an extra couple dashes of salt and pepper and I think it was good. Yes a little bland but not bad. I'll use the sharpest cheese I can find next time.	2 weeks 2 days ago
I followed the directions exactly (unusual for me) and it was terrible! It tasted like glue, even after I added the rest of the sharp cheese in the bag. I will not make this one again.	4 weeks 16 hours ago
It was quick and easy- a new favorite! Grilled chicken was a nice addition. jennapulley	6 weeks 16 hours ago
Soooo good! I added a little bit of grilled chicken, and it was amazing! :) Alix, S.F., CA	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago