Two-Cheese Mac and Cheese

Two-Cheese Mac and Cheese Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Indulge in Two-Cheese Mac and Cheese—our lighter version of the comfort food favorite. Because Two-Cheese Mac and Cheese uses unsalted stock, it eliminates a lot of added sodium.

Yield:

Serves 6 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 358
Fat 15 g
Satfat 6.1 g
Monofat 5.6 g
Polyfat 1.9 g
Protein 14.4 g
Carbohydrate 40.7 g
Fiber 1.7 g
Cholesterol 31 mg
Iron 2 mg
Sodium 409 mg
Calcium 170 mg

Ingredients

10 ounce large elbow macaroni
2 tablespoons canola oil
3 garlic cloves, crushed
2 1/4 cups unsalted chicken stock (such as Swanson), divided
1/2 cup 2% reduced-fat milk
8 teaspoons all-purpose flour
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside.

2. Preheat broiler to high.

3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2-quart baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

Cooking Light

September 2013
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