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Ingredients
| macaroni (small shells): 4 cups |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| nonfat milk: 2 1/4 cups |
| low fat cream cheese: 1/4 cup (softened) |
| Dijon mustard: 2 tsp |
| worcestershire sauce: 2 tsp |
| garlic (minced): 1/2 tsp (minced) |
| reduced fat cheddar cheese (shredded): 1 1/4 cups (shredded) |
Cooking Light's Creamy Stove-Top Macaroni and Cheese
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the 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.