You can’t go wrong with a dish as simple and classic as mac and cheese! When I saw this two-cheese mac and cheese on the cover of the latest issue of cooking light, I knew I had to try it. I made it for lunch last weekend and Mike and I both loved it. It only took about 20 minutes to make, and the end result was cheesy and creamy and delicious. I especially liked that it didn’t call for fancy, hard to find cheese. It’s nice that it’s a little healthier than other versions too! The leftovers were great when reheated, which pretty much guarantees that this dish will be make it into our regular rotation.
10 ounce large elbow macaroni or other pasta (I used gemelli)
2 tablespoons canola oil
3 garlic cloves, minced
2 1/4 cups low sodium chicken stock, divided
1/2 cup 2% reduced-fat milk
8 teaspoons all-purpose flour
4 ounces 1/3-less-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)
Cook pasta according to package directions. Drain and set aside. Preheat broiler to high.
Heat a Dutch oven over medium heat. Add oil and garlic to pan and cook, stirring, 3 minutes or until garlic is fragrant, but not brown. Stir in 1 cup stock. Bring to a boil and cook 1 minute. Whisk together remaining 1 1/4 cups stock, milk, and flour until flour dissolves. Add to the garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2-quart baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes before serving.
from Cooking Light, September 2013