Cj's Special Macaroni and Cheese

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“My son, CJ, is allergic to the powdered orange cheesy stuff that passes for cheese in the boxed mac n cheese dinners, but he loves (like every other kid) mac n cheese. Who am I am kidding so do my husband and I! But to eat those mac n cheese recipes made with cream and full fat cheese,simply is too much on my hips and the hubbi's heart. This is my hypo allergenic lower fat but still tastes great recipe! I use Barilla Plus pasta for the extra protein and added fiber and always opt for no or low fat dairy products. Smart Balanceis a good replacement for butter and offers the addd benefit of omega-3's. I also tend to use extra spices (pepper here) when cutting fat, it helps preventthe recipe from going bland.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. In a large non stick pot, cook and drain macaroni according to package directions; set aside.
  3. In the same pot melt butter. Add flour, stir until well blended.
  4. Pour one cup milk in gradually; stirring constantly.Bring to boiling point.
  5. Reduce heat to low.
  6. Add shredded cheddar and cubed Velveeta a little at a time, simmer until cheese melts into a creamy sauce. (If necessary slowly add up to the other half cup milk to keep cheese sauce thin enough to stir effectively).
  7. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  8. Transfer macaroni to a buttered baking dish, cover with tinfoil(spray tinfoil with baking spray so it does not stick).
  9. Bake 30 minutes until the top is golden brown.
  10. Top with 4 oz sharp cheddar and allow to melt before serving. (Optional).

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