17 Reviews

Very very tasty--and unlike any mac and cheese we've ever had--my husband and I both loved this! I scaled the recipe down for the two of us. And I used penne pasta in place of the elbow macaroni (it's what I had) and regular sharp cheddar in place of the reduced-fat cheddar (neither of us likes reduced-fat cheese). The result was wonderful; delicate yet flavorful, and pretty classy too! Next time I may even try making this with linguine...! Thanks for a great recipe ms bold!!!

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So Cal Gal November 29, 2007

Good! Creamy mac and cheese without tons of fat. Cooking Light always comes through with tasty recipes that are a bit more healthy. For my tastes, I would omit the Dijon next time, and probably use sharp cheddar for a stronger cheese flavor. Thanks for sharing the recipe!

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LonghornMama June 16, 2011

Yummo! I was looking for a light version of Mac and cheese and stumbled across this one. I did make a couple of modifications, but the flavor was great. My modifications included making a roux with flour and butter (3 T each). While making the roux, I put in dry mustard (1 TB) at that time, instead of using wet mustard later. After combining everything, I ended up baking it at 375 topped with Panko bread crumbs. I question the nutritional information, because 1/6 of what I made (including butter/cheese and panko) has the following profile (according to the Living Cookbook): 243.9 cals, 13.4 g fat, 17.8 g carbs, 12.2 g protein and 0.6 g fiber. This one's a keeper!

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Chef Bob #99 April 23, 2011

This was good, but I felt it needed a little bit of something. I halved the recipe which is still enough for about four people. Next time, I will half the noodles, milk, cream cheese, and cheese and leave everything else the same. Overall, a very good guilt free substitute for fat full mac n cheese. Thanks!

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sbera007 January 10, 2010

My new favorite Mac & Cheese recipe. Makes it a little more enjoyable when there is a little less guilt involved. I used whole wheat macaroni and added a bunch of broccoli to give it a little extra health perks. Very good, I'll make it again for sure. Next time I'll probably add a little less mustard and worcestershire.

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AbramsMommy November 17, 2009

I hate to give such a low review, but this turned out really bad. I think it was more a fault of me than the recipe, but it didn't have much flavor. I was pretty disappointed. Probably won't make this again. Sorry!!

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Southern Bug March 19, 2008

This is yummy! I really couldn't get over how creamy and delicious this was, considering all the lowfat ingredients. I even used fat free cream cheese instead of reduced fat! I may tone down on the Dijon and Worcestershire next time, but other than that I wouldn't change a thing. Thanks!

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bricookie55 August 28, 2007

I'm in full "pantry challenge" mode trying to clean out before the packers arrive in 25 (!) days. Today lunchtime arrived and I realized I had no bread products of any kind for sandhwiches. I did have half a bag of elbow noodles, though. No where near 4 cups, more like 1.5 cups. I still made the sauce at full strength; it was just REALLY saucy. We thought this, even with the additions, was still pretty bland. Not bad, just very basic. Thanks for a good way to use up what I had!

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ladypit August 15, 2007

Very good mac n' cheese which we will be having again soon!

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ellie_ August 13, 2007

I really enjoyed this recipe. I was on my own for dinner, so I scaled the recipe to serve one and it turned out great! I used whole wheat chiocciole pasta and used half whole wheat flour and half all-purpose flour. I also microwaved a tofu hot dog (i'm a vegetarian) and added it to the cooked sauce for a little extra protein. Delicious-- definitely a keeper!

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dulce_amore June 17, 2007
Cooking Light's Creamy Stove-Top Macaroni and Cheese