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    You are in: Home / Recipes / Cooking Light's Creamy Stove-Top Macaroni and Cheese Recipe
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    Cooking Light's Creamy Stove-Top Macaroni and Cheese

    Cooking Light's Creamy Stove-Top Macaroni and Cheese. Photo by dulce_amore

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ms_bold's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 29, 2007


      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!!!

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    • on June 16, 2011


      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!

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    • on April 23, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Cooking Light's Creamy Stove-Top Macaroni and Cheese

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 328.4
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.1 g
    Cholesterol 7.2 mg
    Sodium 514.9 mg
    Total Carbohydrate 61.2 g
    Dietary Fiber 2.4 g
    Sugars 7.3 g
    Protein 13.5 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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