Recipe by MakeItHealthy
"A very rich and creamy macaroni and cheese dish, despite using reduced-fat dairy products in this healthier version of the original recipe."
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1 (16 ounce) package
shredded reduced-fat Cheddar cheese
shredded Jarlsberg cheese
shredded reduced-fat Monterey Jack cheese
shredded part-skim mozzarella cheese
ground black pepper
Well done...I love this recipe...the only changes I made:
-spray the baking dish with cooking spray
-I prefer fuschilli pasta over elbow
-use olive oil/truffle oil instead of butter, and add chopped onions (1/2-3/4 cup) and sauté in the olive oil...add cheeses and melt...remove from heat...add scrambled eggs and then cooked macaroni...adding salt and pepper to taste.
-I sprinkle the top lightly with panko bread crumbs and paprika...and bake.
Very dry and not much flavor- even with all those different cheeses. Not enough liquid to see it "bubble" when baking or to keep it from drying out.
I made this and will make it again with tweaks. The cheeses didn't melt and I will cook the sauce on the stove top so it's a sauce first. I didn't seem to have enough sauce for the pasta. But the funny thing is we ate it all and it tasted good. Just didn't have the cheesy look. Easy to fix.
Not worth the effort. No taste.
It was pretty good, although if i make it again i will not use the mustard. It was very strong. Other than that, it was good.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Four Cheese Macaroni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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