Two-Cheese Mac and Cheese (serves me...just kidding, should serve 4-6 people)
- 10 oz. large elbow macaroni
- 2 TB canola oil
- 3 garlic cloves, crushed
- 2 1/4 cups unsalted chicken stock, divided
- 1/2 cup 2% reduced-fat 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 3/4 cup)
- 1/4 cup breadcrumbs
Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a 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 a boil. Cook 1 minute.
Combine remaining 1 1/4 cups stock, milk, and flour; stir with a whisk until flour dissolves. 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 a 2-quart baking dish coated with cooking spray. Sprinkle cheddar and breadcrumbs evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.