Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly;

Mac and cheese recipe light. Stir in 1 cup shredded sharp cheese and 1/2 cup velveeta. For a thicker mac and cheese, double the amount of macaroni. This somewhat surprising combo is one i’ve been using for years, ever since discovering it in heidi swanson’s recipe for mushroom casserole on her blog, 101 cookbooks.

Boil macaroni bring a pot of water to a boil. Cheddar is a fantastic base, while parmesan adds a more complex and salty flavor. Preheat oven to 375 degrees.

Web mix in the flour and the mustard powder using a whisk to form a roux. Web 25 mins servings: Cook pasta al dente, according to package instructions.

In a 13x9 baking dish, layer half of the mac and cheese. Sprinkle ⅓ of the mozzarella cheese over the beef. 2 cook macaroni as directed on package.

Bring a large pot of water to a boil over high. Mix in the cheddar, gruyere, ⅓ cup of parmesan. Process bread in a food processor until coarse crumbs form.

(this recipe for lighter macaroni and cheese was originally published in april 2008, but was updated with new photos in 2018). Sprinkle with rest of cheddar, grated parmesan and bread crumbs. Web preheat the oven to 350°f (180°c).