Creamy Stove Top Macaroni and Cheese
Ingredients - 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
Preparation
- 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.
Whole-Wheat Mac 'n' Cheese
Ingredients:2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1½ cups milk
2 cups sharp cheddar cheese, grated
Salt and pepper
1 tablespoon Dijon mustard
1 pound whole wheat pasta, cooked to al dente
1 head cauliflower, cut into florets and steamed until almost tender, 6-7 minutes
Instructions:
In a saucepot, melt the butter over medium-low heat, add flour and cook for 1 minute. Whisk in chicken stock and milk. Thicken the sauce for 5 minutes and stir in cheese, season with salt and pepper, and stir in the secret ingredient (the mustard).
Toss sauce with whole wheat pasta and cauliflower. YUM-O!
Let me know which one you liked!
-Kara
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