Cooking Light's Creamy Stove-Top Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
4 cups elbow macaroni, uncooked |
3 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 1/4 cups nonfat milk |
1/4 cup reduced-fat cream cheese, softened |
2 teaspoons dijon mustard |
2 teaspoons worcestershire sauce |
1/2 teaspoon garlic, minced |
1 1/4 cups reduced-fat cheddar cheese, shredded |
Directions:
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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