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Recipe created by Chef John Folse,
Cheesemaker and Owner of John Folse & Company, Gonzales, Louisiana

Print Recipe

Servings: 10
Prep Time: 20 mins
Cook Time: 15 mins


3  cups skim milk
2 1/2  tbsp all-purpose flour
1 1/2  cups reduced fat shredded mild Cheddar cheese
3/4  cup light shredded Mozzarella cheese
1/2  cup grated Parmesan cheese
8  oz. elbow macaroni, cooked and drained


Preheat oven to 350F. In a medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally until sauce thickens. Add 1 cup of Cheddar and all of the Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.

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