Macaroni and Cheese

  • smccarth22 Posted: 01/22/10
    Worthy of a Special Occasion

    This recipe turned out okay. I scaled it down half size because I forgot to buy two cans of evaporated milk. I also used sourdough instead of whole wheat bread because that's what I had on hand. The onions & nutmeg were a little much. I'd probably try another recipe before making this one again.

  • msk6261 Posted: 10/19/12
    Worthy of a Special Occasion

    I love macaroni and cheese but my waistline sure doesn't. I would love to be able to gobble up the full fat version of this wonderful comfort food but I just can't. This recipe is my happy medium. I have tried many other lowfat options but I always return to this one. I been making this lowfat mac and cheese option regularly since it was first published in Sunset in 1998. I substitute mini, whole wheat penne and make a bit more of the sauce than pasta to make it creamy. This allows it to hold together when sliced in a square. I try different varieties like adding Tuna or Ham chunks and peas to make it a meal. I make it in a casserole dish and freeze different sized portions for a go-to, quick and easy option for lunch or dinner. Yum, yum!

  • LAFreck Posted: 02/07/13
    Worthy of a Special Occasion

    I have also made this since it was originally published and keep returning to it. Family loves it and great potluck casserole.


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