Recipe by Smockmock
This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour.
Top Review by Domestic Goddess
Made this for dinner tonight. For a home-cooked stove top mac and cheese, this was sooo good. I did't use whole wheat flour or whole wheat noodles, but rather all-purpose flour and regular elbow macaroni. I was out of Dijon mustard, so I used a spicy brown mustard, which my husband and I both liked, and I will use that again whenever I make this dish. I also added a bit more garlic, 1 large clove, and 1 medium size clove. Loved the extra garlic in this, plus I ended up adding 1-1/3 cups of shredded sharp cheddar cheese. I will definitely be adding the 1-1/3 cups whenever I decide to make this again. It made this mac-n-cheese taste nice & cheesy. This recipe is definitely a keeper!! Thanks for posting it!
- 1 (13 1/4 ounce) boxuncooked whole wheat pasta (rotini or penne)
- 3 tablespoons all-purpose whole wheat flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 1⁄4 cups milk
- 1⁄4 cup cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon bottled minced garlic
- 1 1⁄4 cups shredded cheddar cheese
Directions See How It's Made
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. 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. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.