Two-Step Macaroni and Cheese

  • AllieG Posted: 01/14/09
    Worthy of a Special Occasion

    I am wondering, why do they say this recipe makes four 1/2 cup servings, when you start out with 4 full cups of cooked pasta? Something's off. This would affect the nutritional info as well. I would consider making this with Velveeta Light but haven't yet.

  • Susan08 Posted: 01/14/09
    Worthy of a Special Occasion

    I have been making this recipe for over 20 years - just without the dry mustard. Never knew there was an actual recipe. When my highschool girls have their friends over it is a must that I make a pot of mac and cheese. The kids seem to like it more than popcorn!!! I have had mom's ask me how to make it - now I have the exact measurements for them as I just wing it!!!

  • snoopy66 Posted: 02/27/11
    Worthy of a Special Occasion

    I've made this before and it is very easy and a decent recipe. I'm not a big fan of Velveeta, but it works in the recipe. I have a question about serving size, though. With 4 cups of macaroni, how could this only produce 4 half-cup servings??? Either the number of servings, serving size or calorie count are way off.

  • MplsErin Posted: 01/20/09
    Worthy of a Special Occasion

    This was SO good! Took others suggestions and mixed in broccoli & ham... YUM! And we just couldn't get over how easy it was... I did add some extra pepper due to the others saying it was bland... All I can say is I wish I had made extra... Was just enough for the two of us.

  • suscarpntr Posted: 11/17/08
    Worthy of a Special Occasion

    For your basic mac n cheese, this recipe is fine. It's not something I would serve to impress guests, but perfect for the quick weeknight dinner. I added chopped ham and steamed broccoli to this, placed it in a casserole dish with buttered panko bread crumbs on the top and hit it under the broiler for a few mins. to brown the breadcrumbs.

  • Skippytracer Posted: 09/24/10
    Worthy of a Special Occasion

    I think this is great for a quick, weeknight side. My four-year old loved it. I used whole wheat pasta and 2% velveeta to make this a bit healthier.

  • Katelaine Posted: 01/14/09
    Worthy of a Special Occasion

    Can I just say--It drives me nuts when a recipe is labeled "light" on this website, but the serving is impossibly small. I wonder whether anyone eats only 1/2 cup? If you eat a cup this has just as many calories as regular mac and cheese. It's like saying a candy bar is "light," as long as you only eat one bite!

  • Marthalsu Posted: 02/28/11
    Worthy of a Special Occasion

    This is good mac&cheese for a quick comfort food fix. I agree if you haven't made it don't comment! I've used regular & 2% Velvetta with regular cheddar, lowfat/sodium cream of mushroom soup, 2% lactose free milk, salt & pepper for homemade mac&cheese casserole & no one is wiser. Might try Barilla whole wheat elbows next time, not as grainy/gritty texture as other brands. I'd make this again for weeknight hurry.

  • frogdancer Posted: 01/15/09
    Worthy of a Special Occasion

    The other reviews made me a little hesitant, but I was looking for something quick for dinner. I added some salt and some cornstarch (in a slurry) to thicken the cheese a little. But it melted beautifully and was no problem. I also added ground beef, to make this more of a "meal" as I have a 16 year old boy and a husband to feed. My husband didn't even know it was considered a "light" recipe!

  • lexrecipes Posted: 04/21/10
    Worthy of a Special Occasion

    hahaha. Seeing this recipe made me laugh. My mom made this but called it "noodles, cheese and butter". It also was elbow noodles, Velvetta, a pat of butter and milk. So good and so easy. It's simple comfort food without a lot of work. Plus it has the guilty pleasure of Velvetta! Perfect side.

  • Belladonna714 Posted: 03/02/11
    Worthy of a Special Occasion

    I thought this was a good mac and cheese recipe. i agree with other reviewers about the health concerns with using processed cheese but I would make it again if I was in a in a pinch, as it was very quick and easy for a weeknight dinner. I used 2% velveeta and served with a side salad.

  • wendyapril Posted: 04/23/10
    Worthy of a Special Occasion

    This recipe is a very easy and good comfort food recipe. HELLO PEOPLE: We are not on here to RATE HEALTH. So bored people, please stop screwing up the ratings with your health facts!!!! GET A LIFE!!!

  • lala7625 Posted: 04/21/10
    Worthy of a Special Occasion

    Man, I really wish My Recipes would add an option of "Didn't make this" rating with no stars beside it, so that the people who WHATEVER REASON feel compelled to give their 2 cents on a recipe they haven't made would be able to comment without screwing up the ratings. As for the recipe itself, I made with the 2% Velveeta and it was delicious. Yes, processed cheese (and other processed foods) isn't not good for you but since I know that I feed my family healthy foods as close to 100% of the time as possible, I'm not going to FREAK OUT about a little processed-ness every once in a while. And no, it's not gourmet but since most working moms don't have time for weekday gourmet, it's nice that CL is providing some quick and delicious options.

  • inkwell35 Posted: 02/28/11
    Worthy of a Special Occasion

    This is a wonderfully creamy mac and cheese. As for healthy, I'll quote Paula Dean, "Honey, I'm your cook, not your doctor." Don't fix it or review it if you don't like the ingredients.

  • meatball56 Posted: 02/28/11
    Worthy of a Special Occasion

    I would use real cheese-not processed. A little bit of apple smoked gruyere goes a long way in flavor.We need to try harder to be healthier-especially for our kids.

  • JulieCGilbert Posted: 04/21/10
    Worthy of a Special Occasion

    The processed cheese is a huge turnoff to me - We try to eat as much unprocessed food as possible. I would think cooking light would take a healthier route...

  • area51food Posted: 04/24/10
    Worthy of a Special Occasion

    This is one of my favorite fast comfort foods. I've been making it for years, sometimes adding different seasonings, but usually just macaroni, velveeta and milk - 2% or skim lightens it up a bit. Yummy when the world outside is cruel and cold.

  • KittyTirio Posted: 04/21/10
    Worthy of a Special Occasion

    I never made Mac'n Cheese with velveta. This was FAST, SIMPLE, Tasty and the consistency was very creamy. I added a little extra pepper because adults were eating it with cheddarwursts. It was a hit! (and again, so fast and easy). This sauce would go well over other things like chicken, broccoli, etc. It's the cheesiest! THANKS!

  • Jamesan Posted: 04/21/10
    Worthy of a Special Occasion

    Are you kidding? Processed cheese IS NOT GOOD FOR YOU OR YOUR FAMILY!! Why would anyone eat this when real mac and cheese is easy to make and tastes so much better when made with real, old-fashioned cheese!

  • SnappyKat Posted: 04/21/10
    Worthy of a Special Occasion

    Processed Cheese? PROCESSED CHEESE? I cannot believe any proper Macaroni & Cheese recipe calls for a "cheese food product". It's blasphemous! I would never make this and I am shocked this is a "Light" recipe.

  • MailmanBob Posted: 02/27/11
    Worthy of a Special Occasion

    Great simple recipe!! However, I added a drained can of diced tomatoes for a little different flavor. It is also good with sausage bits that come frozen in a package.

  • nikev4 Posted: 03/06/11
    Worthy of a Special Occasion

    I think the confusion about the serving size comes from the fact that macaroni UNCOOKED is 1/2 cup per serving. When it is cooked, it will be more. They should have caught that before printing the recipe. If you use 8 oz (2 cups) of macaroni, this will serve 4, but be more than 1/2 cup serving once cooked.

  • Tishaw1 Posted: 02/28/11
    Worthy of a Special Occasion

    This might as well be a box mac and cheese. In fact they have a product that uses processed velveeta cheese in a pouch. I expect better from Cooking Light. This is mac and cheese that people feed their small children. And the children eat it because they don't know better. Adults should know better..

  • bobparks1 Posted: 10/22/12
    Worthy of a Special Occasion

    I enjoyed this recipe and it brought back many memories of my mother's cooking. This recipe probably goes back to the 1927 market introduction of Velveeta, and for new cooks is a great place to start. I added diced bell pepper, chili powder, and diced ham. For the gastronomic-Nazis who are disturbed that this recipe uses pasteurized processed cheese either offer an alternative or take your complaints to a more appropriate forum such as clicking on the contact tab at the bottom of this page. .

  • seaside725 Posted: 09/14/12
    Worthy of a Special Occasion

    I think that this is a good mac & cheese for kids. I will add stewed tomatoes the next time I make it. I enjoyed the taste the dried mustard gave it.

  • slocook1 Posted: 10/29/13
    Worthy of a Special Occasion

    I gave this 3 stars as the recipe was written. We love mac and cheese and have it at least a couple of times a month. Seeing that it was a Cooking Light recipe I knew it would take a bit of smartening up in the comfort factor dept so I swapped out the 1% milk for heavy cream, added 1 Tb of butter, added 1 cup of grated sharp cheddar and 4 slices of bacon diced and cooked crisp also 1/8 tsp of seasoned salt. The changes didn't really take that much longer so that it wasn't quick and easy. It made just enough so that the 2 of us each had a nice hearty satisfying portion. In the end I gave it 5 stars.

  • No Longer Registered Posted: 10/28/13
    Worthy of a Special Occasion

    Couldn't I use real cheddar cheese cubes in place of the Velveta? Not a health issue for me, just don't care for Velveeta.

  • brognes Posted: 11/01/13
    Worthy of a Special Occasion

    Holy deliciousness! There were no leftovers. 'Nuff said.

advertisement

More From Cooking Light