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Two Cheese Macaroni and Cheese is made with cream cheese and cheddar cheese is a delicious cream sauce for an easy to make and lighter version of your favorite side dish.
I love macaroni and cheese. I don’t care if it’s homemade or from a box. There’s just something about the combination of cheese or pasta that makes me happy.
Today was a crazy day at work. It’s been cold and rainy and the kids have been stuck inside and it’s making them antsy. The teachers are tired of them being inside as well. All this leads to an entire school of people ready to get outside and burn off some energy!
While I didn’t go outside and burn off any energy, I did make it to the gym. After an exhausting Zumba workout, I wanted a substantial yet healthy dinner. I also wanted something warm and comforting. The first thing that came to mind was macaroni and cheese. I love homemade macaroni and cheese because it’s so creamy and cheesy!
- elbow macaroni noodles
- olive oil
- garlic cloves
- chicken brot
- low fat milk
- cream cheese
- black pepper
- ground mustard
- cheddar cheese
To Make the Cheese Sauce: Heat the olive oil over medium heat. Add the garlic cloves and cook for 1 minute. Stir in the chicken broth and bring to a boil for 1 minute. Add in the milk and flour and whisk until flour dissolves. Bring the sauce to a boil and cook, stirring frequently, for 5 minutes or until thickened. Reduce heat to low and stir in the cream cheese, salt, pepper, paprika, and ground mustard. Mix until cream cheese has melted. Remove from heat and stir in cheddar cheese.
The thing I didn’t want was a ton of calories but I was able to find a lighter version of mac and cheese that was still creamy and delicious. With cream cheese and cheddar cheese it’s almost perfect.
The great thing about this macaroni and cheese is that it’s all made on the stove top. If you want to broil the cheese on top at the end you can but you don’t have too. It can all be done on the stove.
Can I use a different type of cheese?
You can use any cheese in place of the cheddar cheese as long as it melts. I would use half a cup of the cheddar cheese and then a half a cup of your favorite cheese so it still has the flavor of traditional macaroni and cheese. Some good cheeses to use would be Gouda, Parmesan, Havarti, Monterrey Jack, or Gruyere.
Can I make this ahead of time?
You can make it up to 48 hours ahead of time. Simply make according to the directions then store in an air tight container in the refrigerator. When heating it back up you can put it in a baking dish and place it in the oven at 350 degrees for 20-30 minutes. You will probably need to add a bit more milk and chicken broth (about 1/4-1/3 cup) mix it in, then bake it so it isn’t dry. You can also heat it up on the stove top in a pot adding the addition milk and chicken broth as well.
Can I freeze this?
Yes you can. After it has cooled put it in a foil dish and cover with plastic wrap then foil. You can also put it in a freeze bag and freeze that way. When ready to make thaw in the refrigerator then bake according to the directions above.
I thought this macaroni and cheese was pretty tasty. There was a bit of a tang from the cream cheese and the cheddar cheese gave it a sharp flavor. It was also very creamy.
While it wasn’t loaded with cheese it was still a satisfying side dish and one I’ll be making again. It’s nice to be able to make homemade macaroni and cheese in under 30 minutes!
More Macaroni and Cheese Recipes:
- Four Cheese and Bacon Macaroni and Cheese
- Butternut Squash Macaroni and Cheese
- Baked Pumpkin Macaroni and Cheese
- Buffalo Chicken Macaroni and Cheese
- Homemade Microwave Macaroni and Cheese
If you’ve tried my Lighter Two Cheese Macaroni and Cheese or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 10 oz. elbow macaroni noodles
- 1 Tablespoon olive oil
- 4 garlic cloves, minced
- 2 c. chicken broth
- ½ c. low fat milk
- 3 Tablespoons flour
- 3 oz. low fat cream cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- 4 oz. (1 cup) cheddar cheese, shredded
- Cook the noodles according to the package directions. Drain and keep warm.
- In a medium saucepan heat the olive oil over medium heat. Add in the
garlic cloves and cook for 2 minutes.
- Stir in the chicken broth and bring to a boil. Cook for one minute.
- Add in the milk and flour. Whisk until the flour dissolves.
- Bring to a boil and cook for 5 minutes until thickened. Reduce
heat to low and stir in the cream cheese, salt, pepper, paprika, and ground
mustard. Mix until the cream cheese has melted.
- Remove from heat. Add in the cheddar cheese and mix until combined.
Recipe adapted from Cooking Light
Lighten up the Holidays
- Lightened Up Creamed Spinach from Cheese Curd In Paradise
- Lightened Up Eggnog from Our Good Life
- Lighter Two Cheese Macaroni and Cheese from Hezzi-D’s Books and Cooks
- Smoked Trout Wonton Crisps from A Kitchen Hoor’s Adventures
- Vegan Stir-Fried Cauliflower from Magical Ingredients