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No-Bake Macaroni + Cheese

No-Bake Macaroni + Cheese
Total Preparation Time: 15 to 30 minutes Number of Servings: 4
Actual Cooking Time: 15 to 30 minutes Source: EatingWell
Food Groups: Dairy, Grains, Vegetables
Main Ingredient: Egg & Cheese
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Kids Can Help Make It , Kids Love It, Quick to Prepare (under 30 minutes), Vegetarian

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.


8 ounces whole-wheat elbow Noodles, (2 cups)
1 10-ounce package frozen chopped Broccoli
1 3/4 cups low-fat Milk, divided
3 tablespoons Flour
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
1/4 teaspoon ground white Pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon Mustard


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.

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.

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.

Nutrient Information
Calories: 412
Total Fat: 13 g
Saturated Fat: 7 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 640 mg
Carbohydrates: 56 g
Protein: 22 g
Fiber: 7 g
Vitamin A: 25%
Vitamin C: 70%
Calcium: 400 mg

Cook's Notes:

Omit the added salt to reduce the sodium in this dish.