Two-Cheese Mac and Cheese

You can’t go wrong with a dish as simple and classic as mac and cheese! When I saw this two-cheese mac and cheese on the cover of the latest issue of cooking light, I knew I had to try it. I made it for lunch last weekend and Mike and I both loved it. It only took about 20 minutes to make, and the end result was cheesy and creamy and delicious.  I especially liked that it didn’t call for fancy, hard to find cheese. It’s nice that it’s a little healthier than other versions too! The leftovers were great when reheated, which pretty much guarantees that this dish will be make it into our regular rotation. 🙂

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Two-Cheese Mac and Cheese

Ingredients:

• 10 ounce large elbow macaroni or other pasta (I used gemelli)
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 2 1/4 cups low sodium chicken stock, divided
• 1/2 cup 2% reduced-fat milk
• 8 teaspoons all-purpose flour
• 4 ounces 1/3-less-fat cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup)

Directions:

1. Cook pasta according to package directions. Drain and set aside. Preheat broiler to high.
2. Heat a Dutch oven over medium heat. Add oil and garlic to pan and cook, stirring, 3 minutes or until garlic is fragrant, but not brown. Stir in 1 cup stock. Bring to a boil and cook 1 minute. Whisk together remaining 1 1/4 cups stock, milk, and flour until flour dissolves. Add to the garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken.
3. 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.
4. Pour pasta mixture into a 2-quart 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 before serving.

from Cooking Light, September 2013