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

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

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

daneanp's Review

November 29, 2014
So I used a spicy jalapeno mustard and it still didn't have enough zip for us. I liked the prep - and the sauce was creamy (I did cheat and broil some shredded cheese on the top before serving). Next time, I add some diced green chiles and/or some sauteed diced onions. A bit more pepper too. I'll make it again with the tweaks.

ereynoso24's Review

February 12, 2014
my family loved this dish

JulieCliff's Review

February 02, 2014
My husband and I really liked this creamy cheesy mac n cheese. However, definitely decrease the dijon to about 3/4 tsp otherwise it really overwhelms the cheesiness and flavor. Also I added a very good quality sharp cheddar cheese, full fat, b/c that is what I had on hand. Since cream cheese is very bland, the extra sharp cheese is necessary and makes this dish really tasty. The worch. sauce is good and I added a couple dashes of tobasco to the sauce before adding to the elbow mac.

mitch615's Review

January 28, 2014
I read the recipe and said to myself 'sounds like macaroni and alfredo sauce'. Then the first review I saw it said the same thing. The recipe did give me an idea for an easy mac & cheese: elbows, jar of alfredo sauce and shredded cheddar. I will try it soon.

rsikes1386's Review

January 27, 2014
I loved this. A little tangy but very good. We used whole wheat elbows which had a little more texture. And red pepper flake for heat. We will definitely make this again. I agree maybe a little stronger cheese would also be interesting, may give that a try next time.

RitaTeeter's Review

January 27, 2014

lisac20's Review

August 25, 2013
I thought this was excellent. Following other reviews, I left the mustard out completely. I also used a random mix of full-fat cheese we had around the house (mostly extra sharp cheddar), and I didn't measure it out carefully, so it was probably more than this recipe called for. The Worcestershire gave it a nice kick! It's nice to find a lighter mac and cheese, too, with no butter and some lighter elements. We ate it all-- and it's rare that there are no leftovers around here!

IFortuna's Review

May 13, 2013
This is o.k. but too much Worcestershire and mustard for me. We always use full fat cheese because it tastes better to us. As for measurements. Your measuring cup will have or should have an ounces measurement as well as cups. So if 2 cups is one pound (16 ounces) then 4 cups is 2 pounds (32 ounces). It is not enough cheese to suit my taste for this much pasta and I think more cheese is appropriate. I just make an entire box of macaroni, bow ties, or other short pasta and save the leftover pasta for lunch or snacks. If I am craving a mac and cheese snack, I put about 1 and 1/2 cups of cooked mac in a bowl with 2 tablespoons of margarine, salt and heat it in the microwave (1.5 minutes or so). I pull it out and put a slice or two of American cheese on top and stir it until the cheese melts. Kids love this too. Yum!

DoctorSpokes's Review

February 27, 2013

debthom's Review

February 04, 2013