Tuesday, October 1, 2013

Two-Cheese Mac and Cheese

I should never make mac and cheese. Ever. Because I'll eat all of it. ALL OF IT. In two meals, at best. Even this light recipe falls into that category. It's very creamy and you almost forget that it doesn't contain heavy cream or full-fat cheese. So it's still dangerous, but not in a heart-attack inducing way.

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.

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