Creamy Stove-Top Macaroni and Cheese

Photo: Beau Gustafson; Styling: Melanie J. Clarke

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 14.5g
  • Carbohydrate: 30.9g
  • Fiber: 1.1g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 536mg
  • Calcium: 312mg

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

Preparation

  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.
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