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No-Bake Macaroni & Cheese

No-Bake Macaroni & Cheese
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WebMD Recipe from

Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

Prep: 20 minutes | Total Time: 25 minutes
  • 8 ounces
    whole-wheat elbow noodles, (2 cups)
  • 1 10-ounce
    package frozen broccoli, chopped
  • 1 3/4 cups
    low-fat milk, divided
  • 3 tablespoons
  • 1/2 teaspoon
    garlic powder
  • 1/2 teaspoon
  • 1/4 teaspoon
    ground white pepper
  • 3/4 cup
    shredded, extra-sharp Cheddar cheese
  • 1/4 cup
    shredded Parmesan cheese
  • 1 teaspoon
    Dijon mustard
  1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
  2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
  3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Nutritional Information

Makes: 4 servings
Serving Size: About 1 1/4 cups
  • Calories412
  • Fat13 g
    • Saturated fat7 g
  • Cholesterol37 mg
  • Carbohydrates56 g
    • Dietary fiber7 g
  • Protein22 g
  • Sodium640 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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