I babysat a few cuties the other night, and decided to try a new mac & cheese dinner from cooking light. It was very simple, and I made it before the kiddos came over, and then popped it in the oven when we got home from the park. Its not your boxed mac and cheese, it is gooey & creamy, but apparently, a little?!? healthier for you than the super cheese version I usually make!
Ingredients
10 oz. macaroni
2 canola oil
3 garlic cloves
2 1/4 cups unsalted chicken stock, divided
1/2 cup skim milk
8 t. all-purpose flour
4 oz 1/3-less-fat cream cheese
1/2 t. salt
1/4 t. black pepper
Cooking spray
3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)
Directions
1. Cook pasta according to package directions. Drain & set aside.
2. Preheat broiler to high.
3. Heat a large pot or Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic to pan; cook 3 minutes. Do not burn the garlic! Stir in 1 cup stock; bring to a boil. Cook 1 minute.
1. Cook pasta according to package directions. Drain & set aside.
2. Preheat broiler to high.
3. Heat a large pot or Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic to pan; cook 3 minutes. Do not burn the garlic! Stir in 1 cup stock; bring to a boil. Cook 1 minute.
4. Combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves.
5. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken.
6. Remove milk mixture from heat; add cream cheese, stirring until smooth.
7. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat.
8. Let stand 5 minutes. Pour pasta mixture into a 2-quart baking dish coated with cooking spray.
9. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.
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