Craving some good ol’ home cookin’, or something so creamy and cheesy it’s almost sinful, well this is the recipe for you. I have found a healthier version of this delectable classic. According to Cookinglight.com one serving has 252 calories, 8 grams of fat, 14 grams of protein and 30 grams of carbohydrates. It seemed too good to be true; but the recipe turned out extremely creamy and rich. I would have never have known it was low-fat. Take 20 minutes and make this recipe, you will not be disappointed.
Serves 6 (serving size: 1 ½ cups)
Ingredients:
- 4 cups uncooked medium whole wheat macaroni or fusilli
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 1/4 cups fat-free milk
- 1/4 cup 1/3-less-fat cream cheese, softened
- 2 teaspoons
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups shredded reduced-fat cheddar cheese
Preparation:
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, place flour in a large pan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture.
3. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard and Worcestershire; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl.
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