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Robin's favorite macaroni and cheese recipe, shared during GMA Mac 'n' Cheese Challenge (2008)


  • 4 cups cooked Barilla Plus elbow pasta
  • 2 tablespoons nonhydrogenated buttery spread (i.e., Organic Earth Balance whipped buttery spread.)
  • 2 tablespoons flour
  • 2 cups organic 1 percent milk
  • 2 cups shredded Sharp cheddar cheese (optional: low fat)
  • ½ cup grated Fontina cheese
  • ½ cup grated Gruyere cheese
  • ½ teaspoon salt
  • 1 teaspoon. dry mustard
  • 1/8 teaspoon cayenne pepper
  • ½ cup finely grated Parmesan cheese
  • ½ cup whole wheat bread crumbs
  • For an antioxidant boost add the following:
  • 1½ cups cauliflower or broccoli florets, steamed (cauliflower works best with this dish)


  • Preheat oven to 375 degrees F. Cook the multigrain pasta in boiling water for 7-8 minutes. Drain well and set aside.
  • In a deep skillet, melt the buttery spread over medium heat. Add the flour to make a roux and stir well. Pour the milk and cook until the mixture is thick and smooth. Season with salt, dry mustard and cayenne pepper.
  • Stir in 2 cups of shredded cheddar, Fontina and Gruyere cheeses and continue to cook until until fully melted. Add the cooked pasta and stir well. Transfer the mixture to a large casserole dish.
  • Carefully take the presteamed cauliflower florets and sink them into and throughout the casserole. Sprinkle Parmesan cheese and then bread crumbs over the top.
  • Bake until bubbly, about 30 minutes at 375 degrees F.

Categories: Dressing  Side Dish  Stuffing 
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