Creamy Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Time: 20 minutes prep + 40 minutes baking

Yield: 7 servings

Recipe adapted from Jamie Cooks It Up!

2 1/2 C elbow macaroni

1/2 C light butter (one stick)

1/2 C flour

1/4 t salt

dash pepper

2 1/3 C simply smart fat free milk

1/2 C chicken broth

3 1/4 C reduced fat cheddar cheese

4 ounces Philadelphia light Cream Cheese (half a brick)

 

1. Measure out your elbow macaroni. Bring a medium sized pot of water to a boil. Add 1 t salt and your elbow mac. Reduce the heat and cook until the pasta is al dente.

***NOTE*** You want the pasta to be firm in the center when you stop cooking it. Otherwise you will get a pretty soggy mac and cheese.

 

2. Place your Philadelphia Cream Cheese (just half of the brick now) in a small bowl. Pop it in the microwave for 30 seconds. Stir it around to make it nice and smooth. 

3. In a large, deep skillet melt your butter over medium heat.

4. Add the flour. Whisk the mixture around until it is nice and smooth and thick. 

5. Pour in your milk…keep whisking.

6. Add the broth and continue to whisk the sauce.

7. In just 2 or 3 short minutes of whisking you will get a thick sauce. Lovely!

8. Add 2 1/2 C of the cheddar cheese and the warm Philadelphia Cream Cheese. Whisk it in and keep on a stirring it around. The cheeses will melt after about 3 minutes.

9. Add the elbow mac to the sauce. Stir to combine. Then pour it into a 9 x 9 baking pan that has been sprayed with cooking spray.

11. Sprinkle the remaining 3/4 C of cheddar cheese over the creamy, saucy mac.

12. Bake at 350 degrees (uncovered) for 40 minutes, or until the top is golden brown.