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Creamy Stove-Top Macaroni and Cheese

Creamy Stove-Top Macaroni and Cheese

Photo: Lee Harrelson

Yield

6 servings (serving size: 1 1/2 cups)

Our healthy mac and cheese is quick and light yet just as creamy as traditional versions.

Ingredients

  • 4 cups uncooked medium elbow macaroni
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon bottled minced garlic
  • 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Nutrition Information

  • calories 252
  • caloriesfromfat 29 %
  • fat 8.2 g
  • satfat 5.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 14.5 g
  • carbohydrate 30.9 g
  • fiber 1.1 g
  • cholesterol 27 mg
  • iron 1.4 mg
  • sodium 536 mg
  • calcium 312 mg

How to Make It

  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.