Cooking Light's Creamy Stove-Top Macaroni and Cheese

READY IN: 40mins
Recipe by Ms B.

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.

Top Review by So Cal Gal

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!!!

Ingredients Nutrition


  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.

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