30 Minutes or Less
RecipesIngredients
2 cups small dry elbow macaroni, cooked and drained
Cooking spray
3 tablespoons unbleached all-purpose flour
2 cups low-fat (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 Neufchatel reduced-fat cream cheese
8 ounces sharp light cheddar, grated ÷d (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs
Preparation
01 Heat the oven to 350 degrees F. Spray a 2 ½-quart baking dish with cooking spray and set aside.
02In a large saucepan over medium heat, add flour and gradually whisk in the milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
03Reduce 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.
04 Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.Bake for 20 minutes, or until golden on top and bubbling throughout.
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