Baked Mac & Cheese

This was delicious but I did make changes. Used Macaroni made from chickpeas, low fat Cabot cheese, and subbed fat free sour cream for cottage cheese. Cottage cheese is where most of the sodium comes from in this recipe. Look for no salt added Cottage cheese if you prefer, it's out there. Also used almond milk instead of cow's milk, it cuts the fat and calories, and ups the fiber and protein. also saw the recipe looked a little bland so added some garlic powder to the sauce. Delicious!!

I use mushrooms and leave out the spinach. It adds more flavor.

I doubled the recipe in its entirety and quadrupled the breadcrumbs. I also included roasted cauliflower, some mashed sweet potato for color, about 1/4 cup of nutritional yeast for more cheesy zing, and a generous dollop of hot sauce. After tasting it, my husband pronounced it, "A winner!".

I followed the recipe. And we all loved it!

English version. I've always made mac & cheese from scratch but instead in the sauce I use a low fat cream cheese and hard boiled eggs instead of spinach. Nether do I put a topping unless we have company. It tastes just as good without the topping. Pros: Quick, easy but SO tasty. Cons: Always want too much of it.

YuummmThis was so yummy. It was pretty quick and easy to make too. I followed the recipe exactly, but also threw in some diced onions I had on hand into the sauce. The onion definitely added some good flavor to it and I suggest adding if you like onions.

Yuummm This was so yummy. It was pretty quick and easy to make too. I followed the recipe exactly, but also threw in some diced onions I had on hand into the sauce. The onion definitely added some good flavor to it and I suggest adding if you like onions.

I thought this recipe was pretty good. I've made it twice now, once with the layer of spinach and another time with chopped fresh broccoli. I think I prefer the broccoli. I also added more breadcrumb topping because that it one of my favorite components of homemade mac and cheese. Overall it was pretty decent, but I agree that it was a little on the bland side. I will probably try the onion idea of the other reviewer. It was decent enough though that I will make it again even though my husband did not care much for it.

Satisfied my comfort food craving I made this Mac & Cheese last night to satisfy a winter comfort food craving. I read the reviews ahead of time. For those that found it bland, perhaps you didn't use good sharp cheddar cheese? I used good quality 5 year old cheddar and I thought the taste was great. Next time I'd like to try adding Gruyere cheese for more depth of flavour. I doubled the bread crumb crust because it didn't seem to cover the dish enough otherwise. I also used a fresh bag of spinach instead of frozen. I added a touch of salt while eating. So, for those that found it bland, try good 5 year cheddar, add gruyere maybe and a touch more salt... some suggested garlic salt... I'd like to try that too. Lots of comments mention the fat content as well... Well, it's definitely an improvement on the traditional recipe. Using low fat cottage cheese worked really nicely. And low fat milk instead of cream - seemed to work just fine. I will make this again! Pros: Delicious and easy Cons: High fat, but an improvement on traditional recipes

Delicious! This is especially good using hot paprika and adding 1/2 tsp truffle oil. I made the version of the recipe included in the The Essential EatingWell Cookbook, and there were two differences: The cookbook specifies that 2 cups of cheese should be 6 oz, and it calls for 1/2 tsp of salt instead of 1/4. The stats listed in the book are 503 calories, 935mg of sodium, 17g of fat (9g saturated), 60g carbs (8g fiber) and 31g protein. The stats in the web version seem consistent with using 8oz cheese instead of 6oz. Pros: Satisfying, tasty

great low-fat M&C alternativeFound this to be a wonderfully cheesy dish. I used peas instead of spinach--a throwback to my childhood--and it worked great. Also added salt and pepper, which it seemed to need based on prior reviews and thinking about the recipe.

great low-fat M&C alternative Found this to be a wonderfully cheesy dish. I used peas instead of spinach--a throwback to my childhood--and it worked great. Also added salt and pepper, which it seemed to need based on prior reviews and thinking about the recipe.

Delish! This recipe was great! I used whole wheat shells instead of elbow/penne. Another change I made was to use 3/4 cup cottage cheese and 1/4 cup crumbled goat cheese. It gave it a great richness and creaminess, and wasn't overwhelming in terms of flavor. Finally, I baked some sliced tomatoes into the top, and sprinkled the bread crumbs on/around them. The spinach seemed a bit overkill. Next time I will use half and add some broccoli. I used the nutmeg and did not mind it. I may add more paprika next time to give it a bit more of a kick! Pros: easy, crowd-pleaser, leftovers

Healthy creamy dishes do exist! I just wanted to comment and say that I use Skim Milk for all my mac & cheese dishes. It gets just as thick it does take a little longer. It is worth it to me because it is even less in fat. I make my own bechamel sauce with the Skim Milk and add the low fat cheese. Works great for me!

Made with Blue Cheese and Apples I love making mac 'n cheese...but for this version, I wanted to get in some fresh apples. Apples and blue cheese go really well together...so why not? I made my version Blue Cheese Mac 'n Cheese http://tiny.cc/82ip8, and topped with freshly chopped apple.

Made with Blue Cheese and ApplesI love making mac 'n cheese...but for this version, I wanted to get in some fresh apples. Apples and blue cheese go really well together...so why not? I made my version Blue Cheese Mac 'n Cheese http://tiny.cc/82ip8, and topped with freshly chopped apple.

Great, with tweaks I read the reviews and altered the recipe at some others' suggestions: - added 1 onion (diced and browned in a fry pan) and 1 can of italian seasoned diced tomatoes to squeeze in more veggies - mixed everything together instead of layering - no bread crumbs (just making it for me to eat over a few days, so thanks to whoever mentioned they would get soggy!); added a thin layer of cheese on top instead - used low-fat bag mix of asiago/parm/mozzarella/etc It's really delicious and reheats well (about 2 min in the microwave)!! I think next time I would add more seasoning - more garlic (I added some), more salt, maybe some thyme... but in general, it's really great so just perfecting!

Great, "lightened" version of Mac and Cheese This is a great recipe. I doubled the recipe and made it in a 9x13 " pan, which worked well. My only changes were to use a cheddar and sharp cheddar combo and to use half whole wheat noodles and half regular because I had them on hand. It is not a rich, intense mac and cheese, but I don't think that's the intention. Its kind of refreshing to not feel like your heart is going to stop shortly after finishing your meal.

Great, "lightened" version of Mac and CheeseThis is a great recipe. I doubled the recipe and made it in a 9x13 " pan, which worked well. My only changes were to use a cheddar and sharp cheddar combo and to use half whole wheat noodles and half regular because I had them on hand. It is not a rich, intense mac and cheese, but I don't think that's the intention. Its kind of refreshing to not feel like your heart is going to stop shortly after finishing your meal.

Delicious...with some tweaks! I read some of the comments before I made this to get an idea of what people did to make it their own. This is what I did. *The spices I used were a little salt, fresh ground pepper, garlic powder. *I included more cheese, and a variety when melting into the hot milk. I added 3 wedges of swiss laughing cow, 1/4 cup shredded parm. I used 2% sharp cheddar for the shredded. I also thought afterwards that I could have used light cream cheese and added a tad more shredded cheddar, to make a tad creamier. *added a can of diced tomatoes (no added salt tomatoes) with the sauteed spinach as the layer between the mac. *added 2 tsp of oil with the panko to make sure it would evenly brown, as well as mixed with another 1/4 cup of parm. My mom who is a mac and cheese fiend, and also not a fan of whole wheat anything, absolutely loved this. She did say that she wished it was a little creamier, so will add more milk and more cheese next time. And also some sauteed onions with the spinach and tomatoes. For those weight watcher people, this is only 5.5 points plus per cup! Pros: good starting point to a really great comfort dish Cons: odd spice combo

Fabulous!This was a GREAT basic recipe! However, I did some tweaking. The nutmeg seemed like an odd choice with cheddar, so I used the spices from my favorite unhealthy mac and cheese recipe: 1 tsp dry mustard, 1/8 tsp white pepper, 1/4 tsp salt. Cheese is pretty salty, so I didn't increase the salt at all. Also, I hate frozen spinach, so I sauteed some fresh in a pan with 1 tsp minced garlic and a little olive oil. I will either double the spinach next time or just serve it on the side, since there wasn't nearly enough of it. I also made this with Northwoods Lifetime Sharp Cheddar. Fat free, melts like a dream, and is only 40 calories a serving. I wasn't at all certain about cooking the elbows for a mere 4 minutes (I don't like hard pasta!), but it worked perfectly! The cheese sauce boils the pasta in the dish while it bakes, and the texture is superb! With the cooking tip for the pasta, I'd say this is even BETTER than my favorite high-fat recipe!Pros: tastes like high calorie mac and cheeseCons: Not enough spinach, odd spice choice

Fabulous! This was a GREAT basic recipe! However, I did some tweaking. The nutmeg seemed like an odd choice with cheddar, so I used the spices from my favorite unhealthy mac and cheese recipe: 1 tsp dry mustard, 1/8 tsp white pepper, 1/4 tsp salt. Cheese is pretty salty, so I didn't increase the salt at all. Also, I hate frozen spinach, so I sauteed some fresh in a pan with 1 tsp minced garlic and a little olive oil. I will either double the spinach next time or just serve it on the side, since there wasn't nearly enough of it. I also made this with Northwoods Lifetime Sharp Cheddar. Fat free, melts like a dream, and is only 40 calories a serving. I wasn't at all certain about cooking the elbows for a mere 4 minutes (I don't like hard pasta!), but it worked perfectly! The cheese sauce boils the pasta in the dish while it bakes, and the texture is superb! With the cooking tip for the pasta, I'd say this is even BETTER than my favorite high-fat recipe! Pros: tastes like high calorie mac and cheese Cons: Not enough spinach, odd spice choice

Amazing!O. M. G. Best mac and cheese ever. I omitted the spinach, and I used half shredded mozzarella and half shredded cheddar since that's all I had. I added a few good shakes of garlic powder and some Mrs. Dash. I also used panko bread crumbs and whole wheat rotini. Seriously, it was DELICIOUS. My picky fiance and pickier 14-year-old brother both raved over it. Next time I think I'll double the recipe cause it was gobbled up fast! I also would like to try it with a broccoli layer.Pros: Creamy, cheesy

Amazing! O. M. G. Best mac and cheese ever. I omitted the spinach, and I used half shredded mozzarella and half shredded cheddar since that's all I had. I added a few good shakes of garlic powder and some Mrs. Dash. I also used panko bread crumbs and whole wheat rotini. Seriously, it was DELICIOUS. My picky fiance and pickier 14-year-old brother both raved over it. Next time I think I'll double the recipe cause it was gobbled up fast! I also would like to try it with a broccoli layer. Pros: Creamy, cheesy

Has potentialThis was kind of bland (and I tweaked a bit based on other reviewers). But I think the concept is there, and has great potential to be amazing! I also only had fresh spinach, so I wilted in a pan.After discussing with my boyfriend, we decided next time that I will:Try using a blend of different cheeses (ie Italian blend)adding a can of diced tomatoes (cook with spinach)adding some additional spices (garlic salt etc.)Make sure you salt and add spices!!This will be a dish I'll make again and will play around with to get just right!Pros: easyCons: bland

Has potential This was kind of bland (and I tweaked a bit based on other reviewers). But I think the concept is there, and has great potential to be amazing! I also only had fresh spinach, so I wilted in a pan. After discussing with my boyfriend, we decided next time that I will: Try using a blend of different cheeses (ie Italian blend) adding a can of diced tomatoes (cook with spinach) adding some additional spices (garlic salt etc.) Make sure you salt and add spices!! This will be a dish I'll make again and will play around with to get just right! Pros: easy Cons: bland

This was delicious!! This dish was delicious!! My whole family loved it. I fixed it as a main dish for us and the meat eaters in the house didn't even mind that there was no meat with dinner. We are a family of 5 and this made plenty for us. Sadly, there are no leftovers though. Great dish and one that I will be making regularly.

Wow, gotta say in 14 yrs of marriage, this is the first time my husband [mac & cheese afficionado] liked homemade however, unlike my usual creedo, I did tweak a bit. I pretty much used this recipe as a basic & made only slight changes - NO SPINACH being the biggest one!! Neither of us like it cooked. I did have Ians WW crumbs, but instead used a quarter cup/1 tablespoon evoo, Pepperjack cheese instead of Cheddar, Dreamfields elbows, and added 1 tablespoon of Dijon mustard. Not big time deviations. This was so good a recipe that it's the only mac & cheese we will eat going forward. I teamed it with Apricot Glazed Chicken from Epicurious.com and we were in soul food heaven......on this blizzarding Buffalo, New York day. So good and so easy to make! Thanks EW!

Tasty, but the preponderance of spinach, while adding plenty of good nutrition, gave the dish a mushy texture (and I did squeeze most of the moisture out of the spinach). I might try making the dish again with less than the 16 ounces of spinach I put in this time.

Tasty, but the preponderance of spinach, while adding plenty of good nutrition, gave the dish a mushy texture (and I did squeeze most of the moisture out of the spinach). I might try making the dish again with less than the 16 ounces of spinach I put in this time.

I loved this dish. Definately use sharp cheddar cheese. I used the reduced fat version. I also used wheat flour since I didn't have whole wheat noodles on hand just regular ones... I am definately making it again. Instead of doing a layer of spinach, I mixed it in the mac. I needed to ensure my 3-year-old did not have an easy time trying to pick it out. It worked. She ate it. :)

It was good but next time I'll do it without the nutmeg.

It was good but next time I'll do it without the nutmeg.

This is pretty good, considering its a healthier option, nice and creamy and cheesy enough. Two changes I would make when I make it again would be to leave out the nutmeg (kinda weird) and leave off the breadcrumbs (not really necessary)