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Healthier Four Cheese Macaroni

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

1 h servings 591 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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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.

Footnotes

Nutrition Facts


Per Serving: 591 calories; 27.7 g fat; 61 g carbohydrates; 24.3 g protein; 137 mg cholesterol; 497 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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...

Not worth the effort. No taste.

It was pretty good, although if i make it again i will not use the mustard. It was very strong. Other than that, it was good.

Bland and gummy. This recipe lacks the flavor and comfort that is baked macaroni and cheese. It needs something to liven it up. I served it with stewed tomatoes and it didn't help much.

Not what I expected. Pretty dry, not creamy.