No-Bake Macaroni & Cheese

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

No-Bake Macaroni & Cheese

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    8 ounces whole-wheat elbow noodles, (2 cups) 1/2 teaspoon salt
    1 10-ounce package frozen chopped broccoli 1/4 teaspoon ground white pepper
    1 3/4 cups low-fat milk, divided 3/4 cup shredded extra-sharp Cheddar cheese
    3 tablespoons flour 1/4 cup shredded Parmesan cheese
    1/2 teaspoon garlic powder 1 teaspoon Dijon mustard


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

    • 2

      Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

    • 3

      Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

    nutritional information

    7 g
    13 g
    Saturated Fat:
    7 g
    56 g
    22 g
    640 mg
    Monounsaturated Fat:
    1 g
    3 starch, 1 vegetable, 1/2 reduced-fat milk, 1 high-fat meat
    37 g
    Carbohydrate Servings:
    236 mg
    Nutrition Bonus:
    Vitamin C (70% daily value), Calcium (40% dv), Fiber (27% dv), Vitamin A (25% dv), Magnesium (16% dv).
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