Guiltless Baked Mac and Cheese Free PD Recipe & Cooking Video

Kids love this hot and creamy comfort food favorite. Adults can enjoy Guiltless Baked Mac n Cheeze, knowing it is free of all the fat found in the original. The simple breaded topping lends this casserole-style dish a perfect down home finish. This recipe will become a regular weeknight request as you eat your way to a slimmer, healthier you.

Free registration to access over 100 Protective Diet recipes

[phone]
[/phone]

Responses

  1. This was Delicious! Not exactly like macaroni & cheese, but I was really pleased with this meal. It reminds me more of the white Stouffers veggie lasagna, but better because this one doesn’t leave me heavy and bloated.

  2. Julie Marie, you’ll love this…we have our 5-year-old grandson for the weekend, and I was wracking my brain for simple PD recipes that would appeal to a child who eats mostly chicken nuggets and fish sticks, but who does like salad. I made the Guiltless Mac n Cheeze with a side of peas and carrots, and after he tasted it, he said, “Let’s have this EVERY TIME Grandma – I LOVE it!”

  3. just made this with the Foursome from Trader Joes, organic corn, carrots, peas and green beans. i didnt bake it but let it sit on the stovetop for a bit before i ate some. im going to pack up a few servings and freeze them for easy lunches.

  4. Made this as soon as I could (even though we had lots of Thanksgiving leftovers) and it was just as good as everything else I have tried of Julie’s , this will be in my rotation!

  5. Very easy to make and tastes delicious! I’m sure this will be in my regular rotation and will try different add in veggies next time. I’m thinking peas & carrots, broccoli, spinach (the possibilities are endless) 🙂

  6. I’ve made this so many times now. It’s become one of my favorite recipes because it’s so quick, easy, and yummy! I use different types of pasta (spaghetti is a favorite), and I usually skip the bread topping. Yesterday I was in a hurry, and didn’t even bake it at all; I just cooked it on the stove top. It was still amazing. Such a versatile recipe!

  7. Making this again tonight. It really never gets old. I added a small bag of peas and carrots since I did not have a bag of just peas. Turned out wonderfull. Also, only used 1/2 cup of the nutritional yeast since I ran out and I don’t feel the taste was compromised. Passed the husband and kid test. Another winner!

  8. Delicious! There is nothing like mac n’ cheese. One of the things I love about your recipes is that they are simple to make with a few ingredients but they taste so much better than other more complicated and time-consuming vegan recipes I’ve tried. Thank you, Julie!

  9. This recipe is delicious!!!!!! I only made half the recipe and it was plenty for my family of 4. The cheese sauce is easy to make and super yummy!!! You can’t go wrong with this healthy comfort food dish. I did make few changes using Panko crumbs on top and baking it for only 10 min and then broiling to brown . ( I did not want it to dry out in oven) Thanks Julie!!!!!!!

  10. The left overs reheat beautifully if you add a little water or more rice or soymilk and use whole wheat pasta. The brown rice pasta is very very very absorbent. If you make any dishes with it such as Creamy Macaroni Salad or Spinach Lasagna expect it to have little or no sauce the next day. Rice pasta will absorb all the sauce.

  11. Great recipe! As I sit here typing up this review I am finishing off leftovers from 2 days again. This wasn’t the first Mac n Cheese recipe I have tried. I have attempted a few, which were nothing more than elbow pasta and a cheese sauce I mixed up combined in a pot. Maybe it was the baking that added to the recipe…or the peas, not sure but it was very flavorful. Like other cheese-like recipes, this doesn’t seem to reheat well enough to get that cheesy consistency like you had when you dished up the first bowl right out of the oven. Maybe I am not doing something correctly or Julie has a recommendation.

    I wasn’t in a rush so I made my own bread crumbs, unfortunately I left the bread in the oven a few minutes too long and some of the pieces ended a bit darker than brown, but I didn’t want to compromise and use processed crumbs, I just used these, which can account for a “burnt” taste, but that was solely my fault.

    Overall I liked the dish, so did my son who had a few servings. I used brown rice pasta in the recipe and unsweetened soymilk. I will be making this again. Another wonderful creation. Thanks Julie!