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Healthy Baked Macaroni with Four Cheeses


1 Ib elbow macaroni
2 large onions, chopped
4 cups nonfat half-and-half
1/4 cup all-purpose flour
2 teaspoons dry mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded reduced-fat cheddar cheese (8 oz)
1½ cups shredded part-skim mozzarella cheese (6 oz)
1/2 cup shredded reduced-fat Monterey Jack cheese (2 oz)
8 oz nonfat cream cheese
1½ teaspoons paprika


  • Lightly coat 13 x 9-inch (33 x 22 cm) baking dish with nonstick cooking spray; set aside.
  • Cook macaroni according to package directions.
  • Meanwhile, coat large saucepan with cooking spray and set over medium high heat. Add onions and sauté until soft, about 5 minutes.
  • Drain macaroni and set aside.
  • Preheat oven to 350°F (180°C).
  • Put 1/2 cup half-and-half and flour into jar or plastic container with tight-fitting lid and shake until blended and smooth. Stir into onions in skillet, then blend in remaining half-and-half.
  • Whisk in mustard, salt, and pepper and bring to a simmer. Continue cooking, whisking constantly, until mixture thickens, about 3 minutes.
  • Add cheddar, mozzarella, Monterey Jack, and cream cheese. Cook, stirring, until cheeses melt.
  • Remove from heat and fold in macaroni.
  • Spoon macaroni mixture into prepared baking dish and sprinkle with paprika.
  • Bake until bubbly and lightly browned, about 35 minutes.

Makes 8 servings.

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Did You Know?

The Nutrition Facts panel on canned vegetables must list all of the sodium in the can, despite the fact that much of the sodium is in the water surrounding the vegetables and isn’t consumed. Draining the vegetables reduces sodium by 36%, and draining and rinsing lowers sodium by 41%.

When you are purchasing canned vegetables, look for labels that say ‘reduced sodium,’ ‘low sodium,’ or ‘no salt added'.

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