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Total Reviews: 13

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  • on March 20, 2013

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    This is my 2nd time making this, my family & I loved it!! We call it "Veggie Mac Casserole" bc as others have said, it's not at all like a true mac & cheese, but it's still delicious. I checked out the other reviews before making it & added a cup of chicken broth to it & it worked out great; I could see how it could be dry if you didn't. I also added a little extra cheddar cheese to the top it off along with the breadcrumbs. Lastly, we love garlic in everything so I added a little powdered garlic to it which turned out to be a good addition. Enjoy!

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  • on February 20, 2013

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    If you called it something else, it wouldn't be as much of a let down. Albeit a great contender, I agree with alittlelove23 to add more liquid. In my opinion, a cream of mushroom soup or cheddar cheese soup and extra half cup of chicken broth could adjust the missed texture.without increasing too many more calories or fat. Classics are tough to beat, but the broth and soup might make a difference!

    Dianne/ Cookiez QueenofShortCuts Blog.

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  • on February 02, 2013

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    This was awesome - simple to make and lots of flavor and creamy!!!

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  • on January 27, 2013

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    I tried to doctor this up some by adding other vegetables besides the peas however however it did not work for me. I found this to be too dry and i like my cheesy mac to be creamier. Next time i will try adding more liquids.

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  • on September 09, 2012

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    Made as printed, and everyone enjoyed. Dont expect normal mac and cheese. Very good alternative. Will make again. If you google Guiltless Cheesey Mac, you will find other sites with same recipe, some with nutrition value. Rachael Rays site shows 289 calories, 7.3 grams of fat.

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  • on August 20, 2012

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    If you're expecting this to taste like macaroni & cheese, then you're in for a disappointment. But if you're looking for a healthier alternative to mac & cheese, then give this a try. Just throw in a little Texas Pete and think of it as a veggie-pasta casserole. I'd like to figure out a way to make it a bit creamier. I think I'll try a reduced-fat cream cheese instead of the sour cream when I make this again.

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  • on April 15, 2012

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    Like the idea but I agree with others that it was a little dry. I did, however use plain low-fat yogurt in place of the sour cream (which I use all the time instead of sour cream so I may try using a little more of it next time. My husband's addition was some Louisiana hot sauce which added good flavor... Just wish they had a low-sodium version of that! Love the healthy twists Bobby!

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  • on April 09, 2012

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    I applaud bobby for trying to make his mothers food healthy but this was a total miss for me, it was bland and even my doctoring up didn't help. Sorry but back to the drawing board on this one. My cousin is a chef with several cookbooks and has a healthy Mac and cheese... Will stick to that one

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  • on April 08, 2012

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    I didn't make mine as guiltless as Bobby's. I loved the idea of a cheesy veggie noodle dish. I added more cheese, milk, and sour cream. Also a little of the water from cooking the pasta. No bread crumbs. Just not the way I like my mac and cheese. The peas and cauliflower are great with mac and cheese. This was delicious. It filled up a 13"x9" dish. We had it as a main dish tonight with some cherry tomatoes and mini carrots on the side. Tomorrow or the next day I'll use the leftovers as a side dish with fish.

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  • on March 18, 2012

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    I would love to see the nutritional facts on your recipes. Since you put them on the show, it shouldn't be that hard to post them with the recipe. I don't care for the tartness of the greek yogurt so am happy that you used FF sour cream, but the recipe needs more "creaminess". I added 1/4 cup of FF chicken stock and it helped without a ton of extra calories. A friend of mine uses FF condensed milk in her mac and cheese and I may try and switch the milk up next time to see if that helps.

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