4 Cheese Macaroni and Cheese
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 500 g whole wheat elbow macaroni (about 4 cups)
- 1 liter skim milk
- 30 ml margarine
- 60 ml flour
- 15 ml salt (or to taste)
- 5 ml pepper (or to taste)
- 225 g low-fat cheddar cheese
- 225 g lowfat mozzarella cheese
- 100 g low-fat monterey jack cheese
- 250 ml low-fat cream cheese
directions
- This dish is baked in a 9 X 13 Corning Wear dish. If you have a microwave big enough to accommodate this dish, you can make the whole thing in this dish from scratch. Otherwise, prepare the ingredients in a large microwavable bowl and then transfer them to the baking dish afterward.
- In microwavable dish, melt the margarine. Add the milk, salt and pepper, and flour, stirring as for white sauce. Heat till almost boiling. Dice the cream cheese and stir it into the milk mixture, then microwave again to soften.
- Grate or crumble the other cheeses into the sauce mixture. (This is a lot of cheese to grate. To save time and energy, I measure and cut my cheeses ahead of time and freeze them. Then thaw them in the fridge for at least 8 hours. They will easily crumble.).
- Meanwhile, cook the macaroni in a pot of boiling water till soft. Drain.
- Add the macaroni to the cheese mixture in the 9 X 13 pan.
- Bake at 350 for about 30 minutes. The mixture will be bubbling. Do not overcook as it loses its creamy texture and gets dry.
- Let dish sit 10 minutes or so before serving; sauce will thicken.
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Reviews
RECIPE SUBMITTED BY
I'm looking for recipes that will keep me and my family healthy and working toward weight loss goals.I have taken off and kept off 50 pounds since reading Dr Phil's Ultimate Weight Solution in the fall of 2003. I used to hate to cook, but now I am always looking for new healthy dishes to try.