COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE

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Cooking Light's Creamy Stove-Top Macaroni and Cheese image

From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.

Provided by Ms B.

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups elbow macaroni, uncooked
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups nonfat milk
1/4 cup reduced-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic, minced
1 1/4 cups reduced-fat cheddar cheese, shredded

Steps:

  • 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.

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