Cooking Light's Creamy Stove-Top Macaroni and Cheese

"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."
Cooking Light's Creamy Stove-Top Macaroni and Cheese created by dulce_amore
Ready In:



  • 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.
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  1. LonghornMama
    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!
  2. Chef Bob 99
    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!
  3. sbera007
    This was good, but I felt it needed a little bit of something. I halved the recipe which is still enough for about four people. Next time, I will half the noodles, milk, cream cheese, and cheese and leave everything else the same. Overall, a very good guilt free substitute for fat full mac n cheese. Thanks!
  4. AbramsMommy
    My new favorite Mac & Cheese recipe. Makes it a little more enjoyable when there is a little less guilt involved. I used whole wheat macaroni and added a bunch of broccoli to give it a little extra health perks. Very good, I'll make it again for sure. Next time I'll probably add a little less mustard and worcestershire.
  5. Southern Bug
    I hate to give such a low review, but this turned out really bad. I think it was more a fault of me than the recipe, but it didn't have much flavor. I was pretty disappointed. Probably won't make this again. Sorry!!

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