"A very rich and creamy macaroni and cheese dish, despite using reduced-fat dairy products in this healthier version of the original recipe." — MakeItHealthy
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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.
* 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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