Photo: Levi Brown; Styling: Tiziana Agnello
Yield
8 servings (serving size: 1 cup)

There's something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of this dish. Each hollow noodle gets coated inside and out with luscious sauce. Although we rarely use processed cheese, here it's the key to a supercreamy texure that does not rely on heavy cream. We tested lots of mac and cheese recipes, and none was as velvety as this one. It has half the fat and calories of traditional versions with no loss of richness.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses, and stir until the cheeses melt. Stir in cooked macaroni, salt, and black pepper.

Step 3

Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Combine crushed toasts, oil, and garlic in small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Chef's Notes

This recipe originally ran in Cooking Light September, 1996 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

cape902's Review

TaraMar
April 12, 2011
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!!)

A favorite

bonappetit3
July 21, 2016
I have made this many times, using whatever cheeses and crackers I have around. I always use cornstarch (50% less) instead of flour for a smoother result & no flour taste. I add garlic, green onions, and a little dry mustard. Made it once with crushed Ranch croutons, and that was terrific

CarrieZ's Review

braisinhussy
February 20, 2015
Very tasty, and great comfort food dish. Doesn't taste low cal. I'm making it again tonight.

OxyJen's Review

lynnskeecat
March 14, 2014
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.

steponme's Review

steponme
January 04, 2014
Delicious, the family loved it. I did add a little additional season salt with the salt & pepper, but other than that, followed recipe.

kellyconn77's Review

cape902
October 21, 2013
N/A

Annettebrd's Review

Jenlhebert
September 10, 2013
This was OK, but nothing special. I used panko instead of the melba and that worked fine.

lynnskeecat's Review

WLBETH
July 15, 2013
N/A

mealsatmidnight's Review

foodieforpeace
July 07, 2013
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).

user's Review

pmarie
March 28, 2013
N/A