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!!!
- 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
Directions See How It's Made
- 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.