Creamy Stove-Top Macaroni and Cheese

Submitted by Bren_in_L.R.

"From June 2006 Cooking Light magazine. Any short pasta such as fusilli, farfalle or cavatappi can be used. You can also vary the type of cheese; a combination of provolone and Asiago gives an Italian flair."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 1⁄4 cups nonfat milk
• 1⁄4 cup reduced-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1⁄2 teaspoon bottled minced garlic
• 1 1⁄4 cups shredded reduced-fat cheddar cheese

directions

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. While pasta cooks, place flour, salt and pepper in a large saucepan. Add milk, stirring with a whisk until well blended.
3. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
4. Stir in mustard, Worcestershire and garlic; simmer 1 minute. Remove from heat.
5. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
6. Serving size 1 1/2 cup. 252 calories per serving.