Everyone loves mac and cheese - especially with Cabot Cheese! on 10/18/2010
This is the best reduced fat mac & cheese I have ever made. It is very flavorful. on 04/03/2012
My family loved this recipe. While it is good with the bread crumbs, we prefer it without them for a more traditional macaroni. I made it with both the white and the yellow reduced fat cheese (50%). on 05/11/2011
I made it exactly by the recipe for the first time and got rave reviews. We prefer to omit the bread crumbs, for an creamier version. This recipe is part of my regular meal rotation! Lower fat, and delicious. on 09/15/2011
2 cups small dry elbow macaroni
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups lowfat (1%) milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces Cabot Neufchatel Reduced Fat Cream Cheese
8 ounces Cabot Sharp Light Cheddar, grated & divided (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs
1. Cook macaroni according to package directions; drain well.
2. Preheat oven to 350°F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
3. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
4. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
5. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
6. Bake for 20 minutes, or until golden on top and bubbling throughout.