Rating: 3 stars
58 Ratings
  • 1 star values: 11
  • 2 star values: 5
  • 3 star values: 18
  • 4 star values: 16
  • 5 star values: 8

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

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

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  • 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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