Let’s face it — mac and cheese is one of the ultimate comfort foods. Unfortunately, a one-cup serving of cheesy goodness averages 300–500 calories (or more), not to mention the high fat and sodium. Keep your taste buds satisfied without breaking your calorie bank with Cooking Light’s perfectly portioned mac and cheese bites.
Ingredients for servings
whole-wheat elbow macaroni
2 tablespoon canola oil
3 garlic cloves crushed
2.25 cup unsalted chicken stock divided
0.5 cup reduced-fat (2%) milk
2 tablespoon whole-wheat flour plus 2 teaspoons
reduced-fat cream cheese
0.5 teaspoon salt
0.25 teaspoon freshly ground black pepper
0.75 cup extra-sharp cheddar cheese shredded
Mac & Cheese Bites
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 1 1/4 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.