Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
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.
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.
Of all the lightened up mac and cheese recipes we've tried, we enjoyed this the most. I used Monterey Jack cheese because my cheddar was reduced fat. I also put the cheese in the sauce (just a preference) but I still baked it for a bit. This did not come out too runny for our tastes. The Monterey Jack worked well. I will make again but will be sure to try the cheddar next time.
Meh. The sauce didn't really thicken up well and I prepared it exactly as written. I found it to be somewhat boring. I added red pepper flakes at the table. My teenager wouldn't touch it. Doubt I'll be trying this again.
Love, love, love this mac & cheese! Have made it several times, including as a side on Thanksgiving, and always get rave reviews. My family really likes the browned cheddar cheese topping so my husband suggested using not as deep a dish so I make it in 9x13 casserole, only thing I've changed from original recipe.
I was concerned about this being runny as I made it, but once I added the cream cheese, it was perfect. Also, because it did have some extra sauce, I baked it for about 30 min with the cheddar on top. I loved it and my very picky son loved it too, :-)
I love homemade Mac cheese but never make it due to the high calories and fat. I clipped this one form C.L. and decided to try it. I did some of the suggestions others made like adding cheddar to the sauce along with additional garlic powder, hot shot, and onion powder. It was really good. As good as my full fat version? No, but worthy of seconds without guilt. Will definitely make again!
Update: When I made this Mac and cheese previously, I made the chicken stock using chicken stock granules mixed with boiling water. I didn't realize those granules have sodium. When I made the recipe using the unsalted chicken broth ( as called for by the recipe) from a can it was SO bland. Definitely skip the unsalted version of chicken broth! I won't do that again. We had to add a bunch of salt and pepper to make it edible!
This Mac and Cheese recipe is extremely bland - needs some cheese with a bite (like swiss or gruyere) in the center. Also needs additional spices. The broccoli and red pepper side dish was also a disappointment. I will not either of the recipes again,
I liked this one OK. The sauce was a little thin. My husband didn't like it at all and since I'm not a big mac & cheese eater, I probably won't try it again with the recommeneded spice ups in the other reviews.
My girlfriend and I really liked this recipe, although (because I'm new to cooking) I followed the recipe to the T and realized I should have put some shredded cheddar cheese in the center of the dish as well as the top. That's what I'm going to be doing next time! But it was awesome, I recommend it!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.