featured posts
- Add Boxed Wine to Your Holiday List The new generation offers premium wine at value prices.
- Give the Gift of Bacon Flavored lip balms, popcorn and more make fun stocking stuffers.
- Unconventional Host/Hostess Gifts Be the thoughtful, creative guest all year.
- Winning Wine Toys Accessories under $40.
- View More
Top Rated Recipes
- Sweet Cheesus Mac n' Cheese
- Aioli
- Iced Plum Tomato Soup With Basil and Baby Mozzarella
recipes
This recipe brought to you by:
Cabot Creamery Cooperative
50% Reduced Fat Cheddar | Reduced Fat Cream CheeseReduced Fat Mac & Cheese
user ratingServes: 8
Ingredients:- 2 cups small dry elbow macaroni
- cooking spray
- 3 Tbsp. King Arthur Unbleached All-Purpose Flour
- 2 cups low-fat 1% milk
- 1/4 tsp. dry mustard
- 1/4 tsp. garlic powder (optional)
- 1/4 tsp. salt
- freshly ground black pepper, to taste
- pinch of ground red pepper (cayenne)
- dash of Worcestershire sauce
- 2 oz. Cabot Neufchatel Reduced Fat Cream Cheese
- 8 oz. Cabot 50% Reduced Fat Cheddar, grated and divided, about 2 cups
- 1/3 cup Italian-flavored or plain dry breadcrumbs
Method:
1. Cook macaroni according to package directions; drain well.
2. Preheat oven to 350° F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
3. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
4. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
5. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
6. Bake for 20 minutes, or until golden on top and bubbling throughout.
0 comments