No-Bake Macaroni & Cheese

4.0 (370)
How to Make Macaroni and Cheese Healthier

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.

Yield: 4 servings, 1 1/4 cups each
Active Time: 20
Total Time: 25

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

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

Nutrition Per Serving

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

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

Carbohydrate Serving 3

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

From EatingWell April/May 2006, EatingWell Serves Two