Healthier Four Cheese Macaroni

Healthier Four Cheese Macaroni

Made  times
MakeItHealthy 724

"A very rich and creamy macaroni and cheese dish, despite using reduced-fat dairy products in this healthier version of the original recipe."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 591 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.




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 ...

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 th...

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.

From around the web