Creamy Mac and Cheese
Marconi and Cheese is one of those comfort meals for me, and I can never seem to go wrong with any form of Mac and cheese when it comes to the kids. Unfortunately it ends up being one of those meals that we only have once in a blue moon, but thanks to this recipe I may incorporate it in our meal schedule a little more often. I served this with a simple side salad.
Nutritional Information: 6 servings about 1 cup each
Calories: 376 · Fat: 15.2g · Cholesterol: 31mg · Sodium: 442.4mg · Carbohydrate: 44g · Fiber: 1.9g · Sugar: 2.9g · Protein: 15g · WW+: 10pts
Ingredients:
10 ounces shell pasta
2 T. coconut oil
3 garlic cloves, crushed
2 ¼ cup unsalted chicken stock; divided
½ cup 1% milk
8 t. all-purpose flour
4 ounces 1/3 less fat cream cheese
½ t. salt
¼ t. ground black pepper
Cooking spray
3 ounces extra sharp cheddar cheese
¼ cup panko bread crumbs
Directions:
- Cook pasta according to package directions; omitting salt and fat; drain. Set aside.
- Preheat broiler to high.
- Heat a saucepan 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 ¼ cup 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 into a baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture along with panko bread crumbs. Broil 3 minutes or until cheese melts and bread crumbs are toasted. Let stand 5 minutes and serve.
Adapted from Cooking Light]]>
