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

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

Recipe by Cooking Light June 2006


Read the full recipe after the video.

Recipe Summary test

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


Ingredient Checklist


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

  • 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.

Nutrition Facts

252 calories; calories from fat 29%; fat 8.2g; saturated fat 5.1g; mono fat 0.1g; poly fat 0.3g; protein 14.5g; carbohydrates 30.9g; fiber 1.1g; cholesterol 27mg; iron 1.4mg; sodium 536mg; calcium 312mg.