Creamy Stovetop Gourmet Mac and Cheese
Elevate your weeknight dinners with this Creamy Stovetop Gourmet Mac and Cheese, inspired by a beloved recipe from Cooking Light magazine. This dish combines the classic comfort of elbow macaroni with a velvety cheese sauce that is both rich and satisfying, yet lighter than traditional recipes. The harmony of reduced-fat cream cheese and sharp cheddar, accented by Dijon mustard and Worcestershire sauce, delivers a depth of flavor that will have your family coming back for seconds. Perfectly paired with a vibrant 7-Layer Salad, this recipe will surely become a go-to for busy evenings when you crave something delicious and wholesome without spending hours in the kitchen.
N/A
Servings
360
Calories
10
Ingredients
Ingredients
elbow macaroni
4 cups (uncooked)
flour
3 tablespoons (none)
salt
1 teaspoon (none)
black pepper
1/4 teaspoon (none)
nonfat milk
2 1/4 cups (none)
reduced-fat cream cheese
1/4 cup (softened)
Dijon mustard
2 teaspoons (none)
Worcestershire sauce
2 teaspoons (none)
garlic
1/2 teaspoon (minced)
reduced-fat cheddar cheese
1 1/4 cups (shredded)
Instructions
1
Begin by cooking the elbow macaroni according to package directions, omitting any added salt or fat. Once cooked, drain the pasta and set it aside.
2
In a large saucepan, combine the flour, salt, and black pepper. Whisk together to ensure an even distribution of the dry ingredients.
3
Gradually pour in the nonfat milk while continuously whisking to create a smooth mixture. Add teaspoonfuls of softened cream cheese into the milk mixture.
4
Place the saucepan over medium-high heat and bring the mixture to a gentle boil while stirring constantly to prevent sticking. Once boiling, reduce the heat to a simmer and cook for an additional 2 minutes, allowing the sauce to thicken and for the cream cheese to melt thoroughly.
5
Stir in the Dijon mustard, Worcestershire sauce, and minced garlic, simmering for another minute to blend the flavors.
6
Remove the saucepan from the heat, and gradually fold in the shredded reduced-fat cheddar cheese, stirring until the cheese is entirely melted and the sauce is creamy.
7
In a large serving bowl, combine the cooked macaroni with the creamy cheese sauce. Gently toss until all the pasta is evenly coated in the delicious sauce.
Nutrition Information
11.7g
Fat
50g
Carbs
15.7g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Stovetop Gourmet Mac and Cheese?
It is a lighter, gourmet version of the classic elbow macaroni dish, featuring a velvety cheese sauce made on the stovetop with reduced-fat ingredients.
What publication inspired this recipe?
This recipe was inspired by a beloved version from Cooking Light magazine.
How many calories are in one serving?
There are 360 calories per serving of this mac and cheese.
What is the fat content per serving?
Each serving contains approximately 11.7g of fat.
How much protein does this recipe provide?
This recipe provides 15.7g of protein per serving.
What is the carbohydrate count?
There are 50g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it contains 2g of fiber per serving.
What type of pasta should I use?
The recipe calls for 4 cups of uncooked elbow macaroni.
How should I cook the macaroni?
Cook the macaroni according to the package directions, but omit any added salt or fat.
What kind of milk is used in the sauce?
The recipe uses 2 1/4 cups of nonfat milk to keep the dish lighter.
What makes this cheese sauce gourmet?
The addition of Dijon mustard, Worcestershire sauce, and minced garlic gives the sauce a gourmet flavor profile.
What type of cream cheese is required?
You should use 1/4 cup of softened reduced-fat cream cheese.
What kind of cheddar cheese is recommended?
The recipe suggests 1 1/4 cups of shredded reduced-fat cheddar cheese.
How much flour is needed for the sauce base?
You will need 3 tablespoons of flour to thicken the sauce.
Are there any specific spices used?
The sauce is seasoned with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
How much garlic is added to the recipe?
The recipe uses 1/2 teaspoon of minced garlic.
What is the first step in making the sauce?
Combine the flour, salt, and black pepper in a large saucepan and whisk them together.
When do I add the cream cheese to the milk?
Add teaspoonfuls of softened cream cheese into the milk mixture while it is being whisked.
How long should I boil the milk mixture?
Bring the mixture to a gentle boil while stirring constantly, then reduce heat and simmer for 2 minutes.
When do I add the Dijon mustard and Worcestershire sauce?
Stir them in after the milk mixture has thickened, and simmer for one additional minute.
Should I add the cheddar cheese while the pot is on the heat?
No, remove the saucepan from the heat before folding in the shredded cheddar cheese.
How do I ensure the cheddar cheese melts smoothly?
Stir the shredded cheese into the warm sauce off the heat until it is entirely melted and creamy.
What is the final step in the instructions?
Combine the cooked macaroni with the cheese sauce in a large bowl and toss until evenly coated.
What side dish is recommended with this meal?
This recipe pairs perfectly with a vibrant 7-Layer Salad.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed for busy evenings when you want a delicious and wholesome meal without hours of work.
How many ingredients are in this recipe total?
There are 10 ingredients required for this mac and cheese.
How much Dijon mustard is used?
The recipe calls for 2 teaspoons of Dijon mustard.
How much Worcestershire sauce is used?
The recipe calls for 2 teaspoons of Worcestershire sauce.
Is this a baked mac and cheese recipe?
No, this is a stovetop recipe, meaning it is prepared entirely in a saucepan and bowl.
What is the texture of the sauce?
The combination of cream cheese and cheddar creates a velvety and rich sauce.