Cooking Light's Creamy Stove-Top Macaroni and Cheese

Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. While the pasta cooks, place flour, salt, and pepper in a large saucepan.
  3. 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.
  4. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
  5. Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
  6. Remove from heat.
  7. Add cheddar cheese, stirring until cheese melts.
  8. Combine pasta and cheese sauce in a large bowl; toss well.
Most Helpful

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!!!

So Cal Gal November 29, 2007

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!

LonghornMama June 16, 2011

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!

Chef Bob #99 April 23, 2011