Lighter Mac and Four Cheeses

lighter mac and and four cheeses

Even though this mac and cheese has four cheeses, we’ve lightened it up a bit.

Lighter Mac and Four Cheeses
Makes about 6 servings
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  1. 1/4 cup all-purpose flour
  2. 1/2 teaspoon kosher salt
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon powdered mustard
  5. 1/4 teaspoon ground black pepper
  6. 1/8 teaspoon ground red pepper
  7. 2 cups fat-free milk
  8. 1 cup low-sodium vegetable stock
  9. 1 tablespoon Worcestershire sauce
  10. 2 ounces Neufchâtel cheese
  11. 1 (8-ounce) package reduced-fat extra-sharp Cheddar cheese, shredded and divided
  12. 8 ounces Manchego cheese, shredded and divided
  13. 1 (16-ounce) box whole wheat elbow macaroni, cooked according to package directions
  14. 1/4 cup shredded Parmesan cheese
  15. 1/2 cup panko (Japanese bread crumbs)
  16. 1 tablespoon chopped fresh parsley
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large saucepan, combine flour and next 5 ingredients. Whisk in milk, stock, and Worcestershire until smooth. Cook, whisking frequently, over medium heat for 12 to 14 minutes or until thickened.
  3. Reduce heat to low, and stir in Neufchâtel and three-fourths each Cheddar and Manchego until melted and smooth. Stir in pasta until well combined, and pour into prepared pan.
  4. In a small bowl, combine Parmesan and remaining Cheddar and Manchego; sprinkle over casserole, and top with bread crumbs and parsley. Lightly spray with nonstick cooking spray.
  5. Bake for 20 to 25 minutes or until golden brown and bubbly. Let stand for 5 minutes before serving.
Paula Deen Magazine