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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep 2 1/2-quart baking dish.

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  • 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.

  • Melt butter in a small saucepan over medium heat. Stir into macaroni.

  • 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.

  • Bake in preheated oven until hot and bubbling around the edges, about 25 minutes.

Editor's Note:

This recipe is a healthier version of Four-Cheese Macaroni.

Nutrition Facts

590.7 calories; 24.3 g protein; 61 g carbohydrates; 136.8 mg cholesterol; 496.9 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2013
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. Read More
(20)

Most helpful critical review

Rating: 2 stars
03/04/2013
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. Read More
(7)
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/15/2013
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. Read More
(20)
Rating: 2 stars
03/03/2013
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. Read More
(7)
Rating: 4 stars
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. Read More
(4)
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Rating: 1 stars
05/08/2014
Not worth the effort. No taste. Read More
(1)
Rating: 3 stars
08/08/2013
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. Read More
(1)
Rating: 2 stars
11/14/2017
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. Read More
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Rating: 4 stars
05/18/2020
It took more than 40 min to bake Read More
Rating: 1 stars
10/18/2017
Not what I expected. Pretty dry not creamy. Read More
Rating: 3 stars
07/08/2019
Not cheesy enuf flavor Read More