Creamy Four-Cheese Macaroni

  • LaraRR Posted: 03/23/09
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    This was very good. My husband and son loved it. My son is diabetic so I was looking for a good baked mac & cheese recipe that would give me a serving size and carb count. Cooking Light never disappoints. I used panko crumbs on top rather than buy a whole box of Melba toast. Worked just fine.

  • nyca5124 Posted: 11/21/08
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    Disappointing. For a macaroni dish that had four different types of cheese, it sure was bland. I think this recipe needs a lot more flavor and oomph. It was better before baked, nice and creamy. I added more salt than called for, and red pepper flakes to mine. My husband suggested that we freeze the leftovers, not because it was a great recipe, but because throwing out so much food seemed wasteful. We'll eat the leftovers, better than store-bought frozen food. I don't think I'll make this again.

  • marisa2 Posted: 12/28/08
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    This was quite tasty. I made 1 pound of pasta & doubled the cheese & increased the milk. I substituted plain bread crumbs for the crushed melba toast. I also used fontina. I was looking for a substitute to our usual velvetta mac & cheese & I've found it! This was a nice compromise to use velvetta with some real cheese added. I would definitely make it again.

  • sebinengland Posted: 02/20/11
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    This was a very good low fat mac and cheese recipe. Even my husband liked it, and he often finds some of these recipes bland. Instead of using light velveeta, I substituted reduced fat shredded cheddar cheese.

  • KTDETTLE Posted: 12/22/10
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    Excellent flavor and not too creamy. The crumb topping adds alot of flavor and texture. I didn't need to change a thing and it turned out great twice.

  • cape902 Posted: 04/12/11
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    By far out favorite mac and cheese recipe...I have tried others, but always come back to this one! Great the next day (if you have any left over that is!!)

  • bonappetit3 Posted: 08/05/11
    Worthy of a Special Occasion

    It is hard to go wrong with macaroni and cheese. My husband and I loved it! It had great flavor. I had it leftover for lunch the next day and added some milk to make it creamy. We will definitely make it again.

  • upstategirl25 Posted: 09/22/11
    Worthy of a Special Occasion

    The ONLY Mac and Cheese my 7 year old will eat!! It's so good! I make it all the time and always get rave reviews when I bring it somewhere! I do use a little more Extra Sharp Cheese but only an ounce or so more. Simply the best!! Freezes well also...I always make a double recipe and then cut it into serving sizes and freeze it...makes a quick and easy dinner when I don't feel like cooking. Just put it in the microwave for a few minutes and dinners done!

  • xswl12 Posted: 09/28/11
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    I loved this macaroni and cheese! I've tried soo many different low fat macaroni and cheese recipes and most of them were terrible, except this one. I skipped the Velveeta and used a little bit of swiss, some fontina, parmesan, extra sharp cheddar, regular cheddar and a few slices of american. I also added a little bit of dijon mustard and it was great. If you don't like mustard, you could add a little garlic powder. For the bread crumbs I used crushed garlic&herb bagel chips mixed with panko breadcrumbs and parmesan cheese. Sooo gooood!

  • casey45632 Posted: 11/28/11
    Worthy of a Special Occasion

    This is the best low-fat mac and cheese I have made, and I have made a lot because I love mac & cheese. This recipe is a keeper!

  • ColoradoKO Posted: 01/25/12
    Worthy of a Special Occasion

    This mac n' cheese is faaaaaaaantastic! I don't use the processed cheese, and a tiny bit more of the other cheeses instead. Panko bread crumbs also work in place of the toasts. Compared with other mac n' chz recipes on this website, I believe this one is the most affordable.

  • JennKayJohnson Posted: 03/31/12
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    This was so very good! My family loved it and I added 3/4 cup of fat free cheese on the top and omitted the bread crumbs. We will make this again and again! DELICIOUS!

  • KCSeattle Posted: 01/29/12
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    Yum! So delicious, creamy and easy to make.

  • jfrankh Posted: 12/23/12
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    Kids did not like it -- too sophisticated for their Kraft Mac & Cheese palate. I thought it was delicious. Used skim milk since that's what I had on hand, and didn't bother with the melba -- the top layer of cheese crusted up nicely on its own. Good potluck dish. Gave it 3 instead of 4 due to time & labor for such a simple dish, price of ingredients (fontina alone was $7) and the fact that it wasn't as kid friendly as I hoped.

  • TaraMar Posted: 11/09/12
    Worthy of a Special Occasion

    I have to say this is one of the best macaroni and cheese dishes I have ever tasted. I didn't change a thing but used one extra clove of garlic. My boyfriend loved it!

  • foodieforpeace Posted: 01/20/13
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    This will be our "go to" mac and cheese recipe. We omitted the Velveeta, increasing the cheddar to make up the difference. Omitted the topping to save a calorie or two. Used whole wheat organic elbows. Served with steamed broccoli. Delish!

  • SusanK99 Posted: 03/03/13
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    Melba toasts took a while to crush. Dried out by 30 min, will reduce time if I make this again.

  • braisinhussy Posted: 11/20/12
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    We all liked this, but the leftovers ended up as freezer meals for my 15-month-old because he absolutely loved it! Followed the recipe except subbed whole wheat elbows for the white. I gave 3 stars instead of 4 simply because of the expense of the fontina and melba snacks; I'll probably sub a different cheese next time.

  • CMLucas Posted: 11/10/12
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    This is really good. I would use a little less flour because the sauce was a little thick for my taste - I did use a measuring cup instead of weighing it out though so that may have been the problem. I added a dash of nutmeg and used crushed garlic and cheese croutons for the topping. It is definitely creamy and by adding the cheese after the sauce has cooled a little really helped keeping it from feeling grainy. This will replace my current mac and cheese recipe.

  • Jamie5 Posted: 01/14/13
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    I have been trying Mac and Cheese recipes in search of one that my kids like. They all ate this one and loved it! Next time, I think I will add some peas to the dish.

  • KitchenGnome Posted: 10/30/12
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    This was pretty good, I followed the recipe as close as I could. Unlike other reviewers I didn't find it particularly easy to make (standing there for 8" stirring the milk and flour) or cheap (Fontina was $7 for me here in Connecticut). Next time I won't attempt to grate the Fontina; it's too soft, just cut it up. I'll omit the garlic from the topping; too garlicky for me, and I'll up the flavor by adding a little mustard to the cheeses. I enjoyed the texture and melba topping. 30" at 350 was just right. Solid recipe I will tweak to my own preferences next time!

  • WLBETH Posted: 08/13/12
    Worthy of a Special Occasion

    This has become my "go to" mac and cheese recipe. I use less fontina and more cheddar because my family likes the cheesier flavor of the cheddar. Don't leave off melba toast topping - the crunchy topping really makes this dish special.

  • steponme Posted: 01/04/14
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    Delicious, the family loved it. I did add a little additional season salt with the salt & pepper, but other than that, the followed recipe.

  • Annettebrd Posted: 09/10/13
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    This was OK, but nothing special. I used panko instead of the melba and that worked fine.

  • mealsatmidnight Posted: 07/07/13
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    Just won major brownie points from the boyfriend and roommate for making this! Used triscuits instead of melba toasts and added freshly grated nutmeg, cayenne and a little tumeric (for the health benefit- you do not taste it at all!). Only baked the mac n' cheese for 20 minutes to keep it super creamy. For those that don't want to spend the money on fontina cheese, use what you have on hand: for example, I used a dutch gouda, sharp cheddar, parm and american cheese (instead of Velveeta).

  • OxyJen Posted: 03/14/14
    Worthy of a Special Occasion

    This was a huge hit with the adults and the kids in our family. I skipped the Velveeta (yuck!) and subbed extra fontina in its place. I also used garlic toast made from stale baguettes (bought already made at the grocery store, then pounded to crumbs at home) for the melba toast and doubled the amount of it. I also used an extra clove of garlic. Instead of doubling the canola oil, though, I just sprayed some canola oil cooking spray on it while I was mixing it.

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