Tested till perfect Comfy Mac and Cheese

Comfy Mac and Cheese

A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1zucchinizucchinis, cubed
  • 1 1sweet red peppersweet red peppers, cubed
  • 1 1peeled sweet potatosweet potatoes, cubed
  • 1 tbsp 1tbspvegetable oil
  • 3 cups 3cupsmilk
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupsshredded light old Cheddar-style cheese
  • 4 oz 4ozlight cream cheese
  • 1/2 tsp 1/2tspdry mustard
  • 1/2 tsp 1/2tspthyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 5 cups 5cupsScoobi-Do pasta or fusilli pasta


  • 1 cup 1cupfresh bread crumbs
  • 3 tbsp 3tbspbutter, melted
  • 2 tbsp 2tbspfreshly grated Parmesan cheese
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In bowl, toss zucchini, red pepper and potato with oil; spread on lightly greased baking sheet. Roast in 450°F (230°C) oven for 25 minutes.

Meanwhile, whisk 1/4 cup (50 mL) of the milk with flour. In saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring to boil, whisking. Reduce heat to medium-low; cook, stirring, for 10 minutes or until thickened. Remove from heat. Whisk in Cheddar and cream cheeses, mustard, thyme, salt and pepper until smooth.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 minutes or until just tender. Drain and return to pot; stir in sauce and vegetables. Spoon into greased 8-cup (2 L) casserole.

Topping: Combine crumbs, butter and Parmesan. Sprinkle over pasta. Bake in 450°F (230°C) oven for 10 minutes or until bubbling and golden.

Nutritional Information Per serving: about

cal 703 pro 31g total fat 25g sat fat 14g
carb 89g fibre 5g chol 68mg sodium 1,000mg

% RDI:

calcium 48 iron 16 vit A 57 vit C 63
folate 17
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