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White Cheddar Mac & Cheese

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  • 8 ounces (227 g) whole-wheat elbow macaroni or regular elbow macaroni
  • 1 cup (250 mL) finely shredded sharp cheddar cheese
  • 1 cup (250 mL) finely shredded Swiss cheese
  • 1/2 cup (125 mL) whole wheat panko or regular panko
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 2 cups (500 mL) 2% milk
  • 1 package Knorr® Alfredo Pasta Sauce Mix

NUTRITIONAL INFORMATION

 

Amount per serving

Calories630
Total Fat31g
Saturated Fat14g
Trans Fat0g
Cholesterol70mg
Sodium700mg
Total Carbs62g
Dietary Fiber6g
Sugars8g
Protein30g
Calcium60%
Iron15%
Vitamin C0%
Vitamin A20%

  • 1 Preheat oven to 425°F (220°C). Cook pasta according to package directions; drain. Grease 8-in (2 L) baking dish; set aside.
  • 2 Toss cheeses together in medium bowl. Combine crumbs with 1/4 cup (60 mL) cheese mixture in another medium bowl; set aside.
  • 3 Melt Becel® Buttery Taste margarine in medium saucepan. Add 2 Tbsp (30 mL) to crumb mixture and toss. Add milk to saucepan with remaining spread and whisk in Knorr® Alfredo Pasta Sauce Mix; bring to a boil over medium-high heat and cook, whisking, until slightly thickened.
  • 4 Return cooked pasta to pasta pot. Stir remaining cheese and if desired, a pinch of nutmeg into Sauce; pour over pasta and toss to mix. Pour into prepared baking dish. Sprinkle with crumb mixture.
  • 5 Bake 10 minutes or until crumbs are golden.