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Two-Cheese Mac and Cheese Recipe

   
 

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     Two-Cheese Mac and Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 - 1 Cup
Preptime   30 Minutes

Ingredients
10 ounce large elbow macaroni
2 tablespoons canola oil
3 garlic cloves, crushed
2 1/4 cups unsalted 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)

Instructions
Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a Dutch oven 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 1/4 cups 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 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.


Originally Submitted
9/2/2013





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