3 Cheese Macaroni And Cheese Recipes

Cheesy, rich, delicious--just what you expect in macaroni and cheese. What you won't expect? 2/3 the fat and half the calories of the original!

Cheesy gluten free macaroni with broccoli, onions, and turkey bacon.

This family favorite gets healthy with a recipe makeover featuring Japanese "Miracle Noodles."

This makes a homestyle custard type macaroni and cheese. You can easily add extra vegetables (bell peppers, summer squash, and eggplant are all delicious) to give it a nutrition boost.

Rich macaroni and cheese explodes with flavor for 2/3 of the dish's usual fat content.

Not as high-fat as other versions of mac and cheese, but only eat in moderation!

This recipe is from my mother-in-law. She is a true southerner from South Carolina and an excellent cook! This is a very popular dish in the area she lives, and my family LOVES it! This is the original (full fat) version of it. Please also look at my healthier version of it.

Velveeta, pepper jack and Parmesan go into this combination of my two favorite foods: macaroni & chicken casserole.

From the Food Network Magazine.

This a family favorite! Even if it is a bit high in calories...

This is a family favorite without preservatives and artificial ingredients that I feel good feeding my family... It is baked in the oven.

This was an invention of my knowledge that I needed certain nutrients for dinner to round out the day, and a scoping out of what I had in the fridge. I was so happy with how it turned out, I need to post it!

This is a healthier version of a great comfort food.

A macaroni and cheese that will have you craving for more.

The same recipe my mom always makes & the best I've ever had!

Makes a small dish - 4 servings

from MarthaStewart.com site

Something a little different if you are tired of that same old macaroni and cheese out of the box!

A low-fat version of the original!!

This is a healthier and easier version of my mom's famous macaroni and cheese recipe.

Your family will love this dish! I made it for Thanksgiving and it was a hit!

adapted from a recipe found in Vegetarian Times on pg. 44 in the March 2009 issue

This recipe is prepared according to the package directions except that I have reduced the servings from 1 cup to 1/2 cup. You could also reduce the margarine used, which would reduce the calories and fat but this recipe uses the amounts as directed on the package.