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No-Bake Macaroni & Cheese

Rating: 4.66 stars
61 Ratings
  • 5 star values: 47
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Facts

Serving Size: 1 1/4 cups
Per Serving:
412 calories; protein 21.8g; carbohydrates 55.7g; dietary fiber 6.7g; sugars 7.7g; fat 12.9g; saturated fat 7.3g; cholesterol 36.6mg; vitamin a iu 1245.4IU; vitamin c 40.5mg; folate 56mcg; calcium 413.7mg; iron 2.5mg; magnesium 63.1mg; potassium 236.5mg; sodium 640.4mg; thiamin 0.2mg.
Exchanges:

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

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Reviews (11)

Read More Reviews
61 Ratings
  • 5 star values: 47
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mrscrazyed
Rating: 2 stars
11/26/2012
Quick and healthy This is a good-tasting quick and healthy recipe for macaroni and cheese that actually has that cheesy taste we crave in mac & cheese. It's incredibly simple to prepare and is just down-good comfort food. I did modify it somewhat using fresh broccoli that I blanched and fresh garlic that I added to the sauce. I would not serve my version to company because of the lack of fat: I used nonfat milk and lowfat cheddar. Pros: Have most ingredients on hand great for last minute meal Cons: Not for company Read More
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 4 stars
06/12/2012
Quick and easy. I used Trader Joe's Unexpected Cheddar (described as tasting like a premium aged cheddar with hints of parmesan) and it came out great. Pros: Easy tastes great Read More
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jfkatz66@gmail.com
Rating: 4 stars
10/29/2011
Dutch husband loved this My husband thought it was fabulous and though he's a cheese lover he likes it mild. I would add some other cheese perhaps a blue type and a little nutmeg like someone else suggested. It's a good way to get someone to eat broccoli. Pros: Healthy version of mac and cheese Cons: A bit bland Read More
EatingWell User
Rating: 5 stars
10/30/2011
I have two pickey eaters 3 & 1 and they both loved it. I didn't know my one year old could eat that much. Thank you!!! Danyl Benton Harbor MI Read More
EatingWell User
Rating: 5 stars
10/30/2011
This turned out really well! I used fresh broccoli about a head and added it about three or four minutes before the pasta was done. For the sauce I toasted the flour in the pot over medium heat for about 4 or 5 minutes stirring constantly before whisking in the milk. I didn't think it tasted to flour-y at all using this method. Also I used w.w. rotini instead of elbows and added about 4 ounces of chopped cooked chicken breast at the end. Yum! A hit with the fam and the serving size was generous. Lisa Read More
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EatingWell User
Rating: 3 stars
01/26/2012
i quite liked this...i substituted the parmesan for gruyere and added more salt and some chili powder for a kick. really nice and creamy. Read More
EatingWell User
Rating: 4 stars
08/09/2013
Almost there Replace Dijon Mustard with Smoked Paprika and be amazed. Pros: Everything but mustard Cons: The mustard Read More
EatingWell User
Rating: 5 stars
10/30/2011
My kids didn't like this. I agreed. There was a weird flavor. Don't know if it was the Dijon or what but I won't make this again. Sorry. Holly Read More
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