So I used a spicy jalapeno mustard and it still didn't have enough zip for us. I liked the prep - and the sauce was creamy (I did cheat and broil some shredded cheese on the top before serving). Next time, I add some diced green chiles and/or some sauteed diced onions. A bit more pepper too. I'll make it again with the tweaks.
my family loved this dish
My husband and I really liked this creamy cheesy mac n cheese. However, definitely decrease the dijon to about 3/4 tsp otherwise it really overwhelms the cheesiness and flavor. Also I added a very good quality sharp cheddar cheese, full fat, b/c that is what I had on hand. Since cream cheese is very bland, the extra sharp cheese is necessary and makes this dish really tasty. The worch. sauce is good and I added a couple dashes of tobasco to the sauce before adding to the elbow mac.
I read the recipe and said to myself 'sounds like macaroni and alfredo sauce'. Then the first review I saw it said the same thing. The recipe did give me an idea for an easy mac & cheese: elbows, jar of alfredo sauce and shredded cheddar. I will try it soon.
I loved this. A little tangy but very good. We used whole wheat elbows which had a little more texture. And red pepper flake for heat. We will definitely make this again. I agree maybe a little stronger cheese would also be interesting, may give that a try next time.
I thought this was excellent. Following other reviews, I left the mustard out completely. I also used a random mix of full-fat cheese we had around the house (mostly extra sharp cheddar), and I didn't measure it out carefully, so it was probably more than this recipe called for. The Worcestershire gave it a nice kick! It's nice to find a lighter mac and cheese, too, with no butter and some lighter elements. We ate it all-- and it's rare that there are no leftovers around here!
This is o.k. but too much Worcestershire and mustard for me. We always use full fat cheese because it tastes better to us. As for measurements. Your measuring cup will have or should have an ounces measurement as well as cups. So if 2 cups is one pound (16 ounces) then 4 cups is 2 pounds (32 ounces). It is not enough cheese to suit my taste for this much pasta and I think more cheese is appropriate. I just make an entire box of macaroni, bow ties, or other short pasta and save the leftover pasta for lunch or snacks. If I am craving a mac and cheese snack, I put about 1 and 1/2 cups of cooked mac in a bowl with 2 tablespoons of margarine, salt and heat it in the microwave (1.5 minutes or so). I pull it out and put a slice or two of American cheese on top and stir it until the cheese melts. Kids love this too. Yum!
I found this recipe a little bland the first time I made so used cayenne pepper the next time and added just a touch of pepper sauce. I also used sharp cheddar cheese and added some feta cheese just before I served it.
too runny and strange flavor with the dijon mustard
I made this and enjoyed it. It actually made 7 servings at the 1 and a half cup serving size for me. This recipe works better for me if I don't think of it as mac and cheese but rather as a pasta dish with a creamy sauce. I agree with others that it didn't really have a classic mac and cheese flavor. (I found not a whole lot of cheese flavor at all, though to be fair I used a four cheese Mexican blend because that's what I had on hand and it's not as strong a flavor as cheddar would have been.) I'll likely keep this recipe in the rotation.
Was really looking forward to some warm comfort food after having a root canal. What a disappointment. The Worcestershire sauce overwhelmed the dish. (I've used mustard in mac and cheese before, but usually dried, so did not find that taste objectionable.) Will stick to the baked recipes for now.
eh. the texture of the sauce was strange. the flavors of dijon, worcestershire and garlic were okay, but not very macaroni and cheese-y...i baked in the oven with buttered panko on top, and that helped. was trying to please kids as well as health-conscious adults and i think everyone felt very "eh" about it. and what is the deal with "4 cups uncooked macaroni"?? is that one box? one pound? (i used a 1lb box of penne and the proportion of sauce to pasta was good) will not make again ) :
I thought this recipe was good. It was very creamy. I used a little less W. sauce and dijon mustard and there was a great balance. I used sharp cheddar and the flavor was good. Overall, good for a lite mac and cheese
Mac and cheese is a special treat in our house, and this recipe was not worth the splurge. The Worcestershire and mustard added a bit of tanginess to the recipe, and we were not fans. Next time I will stick to a more basic recipe, and experiment with different cheeses instead of mixing in these new flavor types.
I really enjoyed this Mac & Cheese! I love mac and cheese, but I don't like all the fat and calories that comes with it. This was very good and creamy! I will definitely make again.
This in theory is a good recipe, but the flavors are boring. I would use a stronger cheese, maybe a smoked Gouda. Would be good with some sausage in it too!
I made this for dinner tonight & it was really good as soon as it was done! Very creamy. I had to let it sit for a short bit b/c I hadn't timed things right for my mini meatloaf's that I served with this dish. I would make it again though b/c it was good! And I like that it's lite! Oh and I used a mix of sharp cheddar and cheddar as someone else suggeted.
Good substitute for the traditional Mac 'n' cheese, but without the guilt! No, it's not quite the same thing, but when I crave Mac 'n' cheese, this works for me, and it's relatively quick to prepare. I occasionally add a little crumbled cooked turkey bacon for a little more flavor, adding just a few more calories per serving, which, as someone else pointed out, really IS approx. 250-260 per serving based on 6 servings. Add a side salad w/ fat free dressing, and you have a wonderful healthy light lunch.
I was surprised that I really didn't care much about this recipe. I finally found a mac and cheese recipe that I wouldn't die for! LOL I do, however, have to address one of the posts about the nutritional info given. I put this recipe through two calculator programs (Weight Watcher's recipe builder and my MasterCook program) and the info given here is spot on. They weren't exactly the same but on both of mine the values were a little LOWER than stated here. I think maybe the person who stated 400+ calories missed the number of servings which is SIX.
I wouldn't say this is Mac & Cheese, it was more like a fredo-cheese sauce. I kept the Dijon and Worchestershire in and those flavors really come through. My kids ate it, but said they liked traditional mac & cheese better. Super easy to make and comes together in very little time!
I make this recipe all the time, to a tee. It does not taste like baked macaroni and cheese...some people I serve it to love it and some not so much. The BIG mistake with this recipe is the Nutrition Information. I believe the author and/or Cooking Light is only counting the calories of the pasta, and not the rest of the ingredients. Using my own calorie calculations (simple math!), and following the recipe to a tee (Used Dreamfields Low Digestible Carb Pasta, and Reduced Fat Sharp Cheddar Cheese), the PER SERVING calorie content is 413, NOT 253! That is a HUGE discrepancy! This makes me distrust other recipes' nutrition information!
This was fantastic. I made the recipe exactly as written, using sharp cheddar. Yum! Lots of flavor and pretty decent sized portions.
We really liked this as written, it satisfied my craving for mac and cheese without all the guilt due to the high fat and calories. It was creamy and made with the low fat ingredients the recipe calls for it's a good healthy substitute for full fat mac and cheese recipes. Of course no "light" recipe will ever taste as good as whole fat, that's life! I used whole wheat pasta which made it even healthier but not everyone enjoys the nutty taste of whole wheat pasta. I have to reply to the reviewers who changed the recipe by adding things like half and half and fattier milk and cheese. This is a cooking light recipe people, if you don't like light cooking make another recipe but don't rate based on changing the recipe so much it's not even the same recipe anymore.
This is by far the creamiest mac and cheese I've ever eaten! The sauce is really amazingly creamy, but I thought it lacked a little flavor, so I added some cayenne pepper which did the trick. Next time, I'll use extra sharp cheddar instead of mild in order to kick up the cheesy flavor. There were lots of leftovers, which my husband and I have thoroughly enjoyed!
I made this recipe following the directions perfectly and it was awful. We tried to eat it and threw it away. Worst dish I have made in a long time. Surprised so many positive reviews!
As far as stove top mac and cheese goes it was pretty good. It needed some smartening up though. I substituted half and half for the low fat milk, used normal cream cheese and normal sharp cheddar which I increased to 2 cups also added 2 tbs of butter. It's quick and easy to make in a pinch.
I halved this recipe, added broccoli and omitted the mustard. We really liked it! Who knew you could make a white/cheese sauce with no butter!
Great weeknight recipe. I used fat-free milk, 2% cheddar cheese, and few cloves of fresh garlic. Both my 7 and 4 year-old girls asked for seconds. I wouldn't make this for a dinner party, but would not hesitate to make for an everyday dinner. It did seem kind of lonely on its own. Next time I think I'll pair it with some smoked turkey sausage or add in some ham or Canadian bacon.
I'm not sure why this only got an average of 3 stars, because my husband and I made this last night and it was fantastic. Because it was my first time making it, I followed all of the directions exactly as written, and I probably wouldn't change anything - except maybe to add veggies to the mix next time. For a quick, easy and pretty healthy (all things considered) dinner, I'd say this is easily 4-5 stars!!
3+--I did not expect a lot from this recipe with all the mixed reviews, however, I found it to be a good, solid, weeknight recipe. My kids ate it, I liked it, my hubby liked it, it makes a nice size portion for the calories. I would probably even share it with a few friends for their busy weeks. Would I serve it to guests, no. Is it what I think of when I think of mac n cheese, no. The mustard and worcestershire sauce both added a nice tang, but it just wasn't cheesy enough for a self proclaimed mac n cheese addict. I added some leftover ham and peas in the at end--cuz I had it. For the cheese I used a generous 4 oz of 2% reduced fat sharp cheddar, and threw in an little more than an oz of some smoked gruyere I had left in the fridge from something else I'd made. I think blue cheese could also be used as one of the other reviewers suggested. It does go together quick and easy and I'll make it again for my family...I just won't call it mac n cheese. Definitely better than the box. Maybe "Creamy Mac"?
Funny how everybody in 2006 hated this recipe and everybody in 2010 loves it... I'm with those who found the mustard a bit strong: used only one teaspoon. Folded in a box of thawed, drained frozen spinach with the cheese sauce and some chopped up grilled chicken sausages. The additions gave the dish a bit more personality, to my taste.
I have been impressed with every Cooking Light recipe that I have tried in the past year, but this was our least favorite. The sauce did not have a good taste to it- I'm used to a cheesy, creamy taste. The mustard and worcesteshire were overwhelming, and I think this is what overpowered the dish. Definitely will not make again.
This is a macaroni and cheese recipe you will want to make for lunch, dinner or a side dish. If you're craving some warm comfort food, this will satisfy that craving. My friends and I had this for lunch on a cold December day and loved it! The cheese sauce is different from any mac and cheese and it has a little bit of a kick that we loved!
We make this dish 5-6 times a year since it was first published in the magazine- it's an absolute favorite! We serve it at Thankgiving and Christmas dinner as a great vegetarian main dish to supplement the turkey and ham!
I love mac and cheese, and anyway to lighten it up so that I can eat it more often is a plus for me! I tried this recipe last night, but did make a few adjustments. I added Cayenne Pepper (as another reviewer had mentioned), a little gruyere cheese, and added toasted bread crumbs (with a little parm) on top for more texture. I think this is great for a fast fix when you need to satisfy that mac and cheese craving. However, I would not serve this for guests at a dinner party or get together. But that being said, I definitely see myself making this again (for myself), especially during these next winter months.
This is such a great recipe for a stay-at-home night when you want comfort food and it's cold outside. I have made it several times and it's very reliable. I used goats milk cheddar cheese. The dijon is the perfect amount--don't use less! It is a little bland, but classic taste and great creaminess. I like the suggestion of parsley & nutmeg. I wouldn't serve this for company, but it's great for a family meal.
Stumbled across this looking for a velveeta free mac n cheese. Made as directed but reduced the Dijon to 1t. I use a really potent high quality Dijon. I've tried a lot of lightened mac n cheeses but this is the best. Everyone was impressed. My regular homemade has as much cal/fat for 1/2 as much. Cut this recipe to a side dish and you'll save even more. Like another review said, if you are expecting it to taste like your high cal full fat recipe you are going to be disappointed. I'm def keeping this around.
This was delicious, I added more cheese
Its too bland - I added fresh grated nutmeg, some parsley & crumbled cooked bacon - yum instead of bacon, pancetta is also good with this
Skipped the mustard and worcestershire sauce. Used extra sharp cheddar, only two of us so I used half the macaroni. Added broccoli for a perfect one dish meal.
I followed the recipe to the T. Thought it was very bland. Disappointing.Would not make again.
This was pretty good for a lower calorie mac and cheese. Served it with fish and steamed veggies. Really good. Will fix again but wouldn't serve for a special occasion.
I thought this was a great low-fat recipe for Macaroni and Cheese. I followed the recipe exactly as written (although I never brought the contents to a full boil, I just simmered it to melt and blend the ingredients). It was perfectly creamy..not dry like other recipes I have tried. I also think the mustard portion was appropriate and no too strong as was indicated in other reviews. I would suggest sticking with higher quality cream cheese and cheddar instead of using a generic store brand. This doesn't taste like my Mom's mac-n-cheese, but then it also isn't loaded with 700 calories and 28 grams of fat, so if you are looking for the pleasure without the guilt, paired with a salad this is a good option :)
This is an easy weeknight dinner for the family. Thanks for the advice to cut Dijon mustard in half. My husband and son immediately added salt, but otherwise liked it a lot. I sprinkled a few gorgonzola crumbles on mine. It gave me just the pop I was looking for. I especially like the creamy texture of the sauce. I will definitely make this again!
I thought this was pretty good, but my husband likes his velveeta mac 'n cheese better. I didn't think there was any floury taste to it, but it lacked the nice orange hue you think of when you say mac 'n cheese. It makes a lot too!
Very disappointing, even after taking everyone's advice. Reduced the mustard to 1tsp and added 1/4c Asiago. Creamy but characterless. Tons left over.
This dish was serviceable; but just too bland for our tastes. Does have a nice creamy texture without having to deal with any heavy cream, which is nice. Next time I think I'll try with some onion and peppers and maybe sub out half the cheese for a stronger type. Makes enough that it would be a great dish to bring to a potluck without too much effort.
I was disappointed in this recipe. Although I reduced the amount of mustard to 1 tsp. based on other reviews my DH and I both agreed that it was still too much...overtook all of the other flavors. If I were to make this again I would omit the mustard entirely and add a second cheese (maybe an asiago or gruyere?) to punch up the flavor. On the plus side, the texture of the dish was excellent.
I'm not sure why this recipe got just "ok" reviews. I thought it was delicious. It came out with a consistency similar to Stouffer's. Was super easy to make and clean up. I added one large chopped tomato (drained), which I added to the pasta water when the pasta was about 5 min from done. Yum!
I thought I would really like this pasta recipe b/c I've made an alfredo pasta similar - milk, flour, cream cheese... however this recipe was not a very cheesey macaroni! The dijon mustard taste was too strong for me! I'm still looking for the perfect healthy mac n cheese!
This is the easiest mac and cheese dish because you don't have to bake it. There is no flour and therefore no gritty cheese sauce taste (maybe I just can't make a cheese sauce). The roasted tomatoes and cheese flavor are wonderful together. I have made it about 5 times and enjoyed it every time. I eat it with a salad and sometimes rotisserie chicken from supermarket.
I agree with an earlier review that this is more of an alfredo sauce. The mustard and worchestire sauce flavors were interesting but it just didn't taste like mac and cheese.