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.
- 946.36 ml elbow macaroni, uncooked
- 44.37 ml flour
- 4.92 ml salt
- 1.23 ml black pepper
- 532.32 ml nonfat milk
- 59.14 ml reduced-fat cream cheese, softened
- 9.85 ml Dijon mustard
- 9.85 ml Worcestershire sauce
- 2.46 ml garlic, minced
- 295.73 ml reduced-fat cheddar cheese, shredded
- 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.
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!!!
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!
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!