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

Mollyd's Review

December 06, 2010
This is a macaroni and cheese recipe you will want to make for lunch, dinner or a side dish. If you're craving some warm comfort food, this will satisfy that craving. My friends and I had this for lunch on a cold December day and loved it! The cheese sauce is different from any mac and cheese and it has a little bit of a kick that we loved!

DoctorSpokes's Review

February 27, 2013

mardy1's Review

March 22, 2011
I halved this recipe, added broccoli and omitted the mustard. We really liked it! Who knew you could make a white/cheese sauce with no butter!

ksmama's Review

January 12, 2012
I made this for dinner tonight & it was really good as soon as it was done! Very creamy. I had to let it sit for a short bit b/c I hadn't timed things right for my mini meatloaf's that I served with this dish. I would make it again though b/c it was good! And I like that it's lite! Oh and I used a mix of sharp cheddar and cheddar as someone else suggeted.

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!

ereynoso24's Review

February 12, 2014
my family loved this dish

cMaryC's Review

February 19, 2011
Great weeknight recipe. I used fat-free milk, 2% cheddar cheese, and few cloves of fresh garlic. Both my 7 and 4 year-old girls asked for seconds. I wouldn't make this for a dinner party, but would not hesitate to make for an everyday dinner. It did seem kind of lonely on its own. Next time I think I'll pair it with some smoked turkey sausage or add in some ham or Canadian bacon.

JennyIA's Review

September 09, 2010
This is such a great recipe for a stay-at-home night when you want comfort food and it's cold outside. I have made it several times and it's very reliable. I used goats milk cheddar cheese. The dijon is the perfect amount--don't use less! It is a little bland, but classic taste and great creaminess. I like the suggestion of parsley & nutmeg. I wouldn't serve this for company, but it's great for a family meal.

Karen101157's Review

April 20, 2010
This was pretty good for a lower calorie mac and cheese. Served it with fish and steamed veggies. Really good. Will fix again but wouldn't serve for a special occasion.

Sarah0603's Review

October 06, 2011