• 10 ounces whole-wheat elbow macaroni
  • 2 tablespoons canola oil
  • 3 garlic cloves, crushed
  • 2¼ cups unsalted chicken stock, divided
  • ½ cup reduced-fat milk
  • 2 tablespoons plus 2 teaspoons whole-wheat flour
  • 4 ounces reduced-fat cream cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 3 ounces extra-sharp cheddar cheese, shredded (about ¾ cup)

 

Directions:

  • Cook pasta according to package directions, omitting salt and fat, then drain. Set aside.
  • Preheat broiler to high.
  • Coat a 24-cup mini-muffin pan with cooking spray. Set aside.
  • Heat a Dutch oven over medium heat. Add the oil to pan; swirl to coat.
  • Add the garlic to the preheated pot; cook for 3 minutes or until fragrant, stirring frequently (do not brown).
  • Stir in 1 cup stock; bring to a boil. Cook for 1 minute.
  • In a medium bowl, combine the remaining 1¼ cups stock, milk and flour; whisk until the flour dissolves.
  • Add the milk mixture to the garlic mixture in the pot, stirring with a whisk. Bring to a boil; cook for 5 minutes or until it begins to thicken.
  • Remove from heat, and stir in the cream cheese until smooth. Stir in the salt and pepper.
  • Add the cooked pasta to the milk mixture, tossing to coat. Let stand 5 minutes. Spoon the pasta mixture into the prepared mini-muffin pan. Sprinkle the cheddar evenly over the pasta. Broil for 5 minutes, or until the cheese melts and begins to brown. Let stand 5 minutes before serving.
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