Healthier Four Cheese Macaroni Recipe - Allrecipes.com
  • READY IN 1 hr

Healthier Four Cheese Macaroni

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep 2 1/2-quart baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return to cooking pot.
  3. Melt butter in a small saucepan over medium heat. Stir into macaroni.
  4. Combine Cheddar, Jarlsberg, Monterey Jack, and mozzarella cheeses in a large bowl; mix well. Add evaporated milk, 1 1/2 cups cheese mixture, and eggs to macaroni. Mix together and season with salt and ground pepper. Transfer to baking dish and sprinkle with remaining cheese mixture.
  5. Bake in preheated oven until hot and bubbling around the edges, about 25 minutes.
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Footnotes

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Reviews More Reviews

Feb 15, 2013

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.

 
Mar 03, 2013

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.

 
Dec 18, 2013

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.

 
May 08, 2014

Not worth the effort. No taste.

 
Aug 08, 2013

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.

 

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Nutrition

  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MakeItHealthy
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