Two Cheese Mac and Cheese

By á-42947

(Per serving: 358 calories, 15g fat, 14.4g protein, 40.7 g carbs, 1.7g fiber, 21mg cholesterol, 2mg iron, 409mg sodium, 170mg calcium)

Ingredients

• 10 oz. large elbow macaroni
• 2 TBSP canola oil
• 3 garlic cloves crushed
• 2 1/4 cups chicken stock (such as swanson), divided
• 1/2 cup reduced fat 2% milk
• 8 tsp. all purpose flour
• 4 oz. 1/3 less fat cream cheese
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• cooking spray
• 3 oz. extra sharp cheddar cheese, (shredded (about 3/4cup)

Details

Adapted from cookinglight.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
2. Preheat broiler to high.
3. Heat Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). Stir in 1 cup stock; bring to boil. Cook 1 minute. Combine remaining 1 1/4 cup stock, milk and flour; stir with a whisk until flour is dissolved. Add milk mixture to 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 2 qt. 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. Serve.