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Healthier Four Cheese Macaroni

Healthier Four Cheese Macaroni

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
MakeItHealthy

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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Ingredients {{adjustedServings}} servings

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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:
  • 145 mg
  • 48%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Terra-Matris
19

Terra-Matris

2/15/2013

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.

gurgabusse
6

gurgabusse

3/3/2013

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.

Laurel P.
1

Laurel P.

12/18/2013

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.

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