This light stove top macaroni and cheese is just what I was looking for. Easy and creamy, but without butter and processed cheese, it's a healthier alternative that doesn't sacrifice flavor.
Cook macaroni according to package directions. Drain and set aside.
While pasta cooks, make the cheese sauce. Place flour, dry mustard, salt, pepper and cayenne in a large saucepan. Add milk, stirring with a whisk until well blended.
Drop cream cheese by teaspoonfuls into the milk mixture.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Reduce the heat and let the mixture gently bubble until it thickens and the cream cheese melts, about 2 minutes, stirring occasionally.
Remove from the heat.
Add cheddar cheese and stir until it melts.
Add the pasta and stir until it is coated with the cheese sauce.
Recipe Notes
Variations:
pasta - use whatever shape pasta you prefer
cheese - use whatever cheese you prefer - American, Swiss, Cheddar, Gouda, Havarti, Parmesan, Feta, Cottage, etc. A combination is always nice.
more veg - broccoli, cauliflower, asparagus, peas (add to macaroni during the last few minutes of cooking) chopped tomatoes (stir into the cheese sauce)
more protein - stir chopped cooked ham or a can of drained tuna into the cheese sauce
spicier - add more cayenne or hot sauce to the cheese sauce
no dry mustard - skip it or add in a little jarred Dijon mustard into the cheese sauce
baked - scrape the mixture into a greased baking dish and bake at 375F degrees for 20 - 30 minutes, until bubbly and golden
Serving size: ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Nutrition Facts
Light Stove Top Macaroni & Cheese Recipe
Amount Per Serving (3 /4 cup)
Calories 322Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 39g13%
Fiber 2g8%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.