Healthier Four Cheese Macaroni

5
MakeItHealthy 709

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

Ingredients

1 h {{adjustedServings}} servings 591 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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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Reviews

5
  1. 5 Ratings

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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...