Modified Cooking Light Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lower fat mac and cheese Ingredients:
4 cups uncooked elbow macaroni |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 1/4 cups skim milk |
1/4 cup (2 ounces) low-fat cream cheese |
2 teaspoons dijon mustard |
1/2 teaspoon minced garlic |
1/2 cup fat free sour cream |
3/4 cups (5 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. While 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.
3. Yield: 12 servings (serving size: 3/4 cups)
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