Mac 'n' cheese



15 min


30 min


6 servings

Mac 'n' cheese

© Royalty-Free/Masterfile

This is a fabulous cheesy version just like your mom used to make. But to lighten it up, we used light cheese and skipped the cream in favour of 2 per cent milk. It was such a hit with staffers that one of our testers ate it every day at lunch for a week.


  • 2 cups dry macaroni or baby shell pasta
  • 2 1/2 cups milk , preferably 2%
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • pinch cayenne pepper
  • 2 cups grated light cheddar , preferably old
  • 2 tbsp butter
  • 1/4 cup all-purpose flour


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.
  • Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Grate cheese. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups (375 mL) cheese. Continue stirring until melted.
  • When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy. It’s great as is or turn into an 8-inch (2-L) baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup (125 mL) cheese. Broil on top rack of preheated oven until cheese melts, about 5 minutes.

Nutrition (per serving)

  • Calories
  • 349,
  • Protein
  • 19.7 g,
  • Carbohydrates
  • 35.9 g,
  • Fat
  • 13.8 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 881 mg.