Easy Stovetop Mac and Cheese

Photo: Brian Woodcock; Styling: Mary Clayton Carl

Serve with Creamy Tomato Soup. Or serve with Green Salad with Simple Vinaigrette.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 406
  • Fat: 10.2g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.6g
  • Carbohydrate: 58.1g
  • Fiber: 2.1g
  • Cholesterol: 33mg
  • Iron: 2.3mg
  • Sodium: 601mg
  • Calcium: 300mg

Ingredients

  • 8 ounces large elbow macaroni
  • 2 cups 1% low-fat milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • Dash of ground red pepper
  • 3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
  • 2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1/4 cup fresh breadcrumbs
  • Creamy Tomato Soup
  • Green Salad with Simple Vinaigrette

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cook pasta according to package directions; drain.
  3. 3. While pasta cooks, combine milk, flour, and peppers in a large saucepan, stirring with a whisk. Bring to a boil; cook for 4 minutes or until thick. Remove from heat. Add cheeses and salt; stir until smooth. Add pasta, and stir to coat. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; broil 2 minutes or until browned.
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