Cooking Light's Creamy Stove-Top Macaroni and Cheese

"From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal."
 
Download
photo by dulce_amore photo by dulce_amore
photo by dulce_amore
photo by Ms B. photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
40mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  • While the pasta cooks, place flour, salt, and pepper in a large saucepan.
  • Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
  • Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
  • Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
  • Remove from heat.
  • Add cheddar cheese, stirring until cheese melts.
  • Combine pasta and cheese sauce in a large bowl; toss well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very very tasty--and unlike any mac and cheese we've ever had--my husband and I both loved this! I scaled the recipe down for the two of us. And I used penne pasta in place of the elbow macaroni (it's what I had) and regular sharp cheddar in place of the reduced-fat cheddar (neither of us likes reduced-fat cheese). The result was wonderful; delicate yet flavorful, and pretty classy too! Next time I may even try making this with linguine...! Thanks for a great recipe ms bold!!!
     
  2. Good! Creamy mac and cheese without tons of fat. Cooking Light always comes through with tasty recipes that are a bit more healthy. For my tastes, I would omit the Dijon next time, and probably use sharp cheddar for a stronger cheese flavor. Thanks for sharing the recipe!
     
  3. Yummo! I was looking for a light version of Mac and cheese and stumbled across this one. I did make a couple of modifications, but the flavor was great. My modifications included making a roux with flour and butter (3 T each). While making the roux, I put in dry mustard (1 TB) at that time, instead of using wet mustard later. After combining everything, I ended up baking it at 375 topped with Panko bread crumbs. I question the nutritional information, because 1/6 of what I made (including butter/cheese and panko) has the following profile (according to the Living Cookbook): 243.9 cals, 13.4 g fat, 17.8 g carbs, 12.2 g protein and 0.6 g fiber. This one's a keeper!
     
  4. This was good, but I felt it needed a little bit of something. I halved the recipe which is still enough for about four people. Next time, I will half the noodles, milk, cream cheese, and cheese and leave everything else the same. Overall, a very good guilt free substitute for fat full mac n cheese. Thanks!
     
  5. My new favorite Mac & Cheese recipe. Makes it a little more enjoyable when there is a little less guilt involved. I used whole wheat macaroni and added a bunch of broccoli to give it a little extra health perks. Very good, I'll make it again for sure. Next time I'll probably add a little less mustard and worcestershire.
     
Advertisement

Tweaks

  1. Very very tasty--and unlike any mac and cheese we've ever had--my husband and I both loved this! I scaled the recipe down for the two of us. And I used penne pasta in place of the elbow macaroni (it's what I had) and regular sharp cheddar in place of the reduced-fat cheddar (neither of us likes reduced-fat cheese). The result was wonderful; delicate yet flavorful, and pretty classy too! Next time I may even try making this with linguine...! Thanks for a great recipe ms bold!!!
     
  2. This is yummy! I really couldn't get over how creamy and delicious this was, considering all the lowfat ingredients. I even used fat free cream cheese instead of reduced fat! I may tone down on the Dijon and Worcestershire next time, but other than that I wouldn't change a thing. Thanks!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes