Light’n Creamy Mac’n Cheese
Total Time
75 mins
  • Prep15 mins
  • Cook60 mins
Ingredients

Servings:6

  • 3 cupsuncooked macaroni
  • 3 cupsBeatrice Skim Milk or 1% Milk
  • 1 pkg (8oz)Lactantia Light Cream Cheese
  • 1 cupgrated Black Diamond Old Cheddar
  • 1/3 cupall-purpose flour
  • 1/2 cupfreshly grated Black Diamond Parmesan
  • 1 tspmustard
  • 1/2 tspeach salt, paprika & cayenne
  • 4 green onions, thinly sliced
  • 4 plum tomatoes, coarsely chopped
Directions
1. Preheat oven to 350°F (180°C). In a large saucepan of boiling salted water, cook macaroni until al dente, from 8 to 10 minutes.

2. Meanwhile, pour milk into another large saucepan and warm over medium heat. Cut block of Lactantia Light Cream Cheese into small cubes. When milk is hot, stir in 1/2 of the cubes until melted.

3. Stir in cheddar and flour and stir constantly until well mixed. Add parmesan, mustard, salt, paprika and cayenne. Stir until mixture is smooth.

4. Drain pasta, then add hot noodles to cheese mixture in saucepan. Stir in onions and tomatoes. Mix well until all noodles are coated. Pour entire mixture into an 8-cup (2-L) baking dish. Smooth top.

5. Bake, loosely covered with foil, in center of preheated oven, until casserole is bubbly, from 30 to 35 min.

6. Remove foil from casserole and turn broiler on. Dot top of casserole with remaining cubes of cream cheese. Broil about 4-inches (10-cm) from element until cheese has melted and is golden, from 3 to 5 minutes. Serve immediately.

August 1, 2016

Light’n Creamy Mac’n Cheese

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