Light Macaroni & Cheese

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making this stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.



  • 4 cups uncooked medium elbow macaroni
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon bottled minced garlic
  • 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese


  1. Cook pasta according to package directions, omitting salt and fat.
    Drain and set aside.
  2. While pasta cooks, place flour, salt, and pepper in a large saucepan.
  3. Add milk, stirring with a whisk until well blended.
  4. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
  5. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
  6. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat.
  7. Add cheddar cheese, stirring until cheese melts.
  8. Combine pasta and cheese sauce in a large bowl; toss well.

Serves 6 – Nutrition Per Serving:
Calories: 252, Fat: 8g, Protein: 15g, Carbohydrate: 31g, Fibre: 1g