Creamy stove top macaroni and cheese

By barbsjustagirl

Calories:
252 (29% from fat)
Fat:
8.2g (sat 5.1g,mono 0.1g,poly 0.3g)
Protein:
14.5g
Carbohydrate:
30.9g
Fiber:
1.1g
Cholesterol:
27mg
Iron:
1.4mg
Sodium:
536mg
Calcium:
312mg

Ingredients

• 4 * 4 cups uncooked medium elbow macaroni
• 3 * 3 tablespoons all-purpose flour
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon black pepper
• 2 1/4 * 2 1/4 cups fat-free milk
• 1/4 * 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 * 2 teaspoons Dijon mustard
• 2 * 2 teaspoons Worcestershire sauce
• 1/2 * 1/2 teaspoon bottled minced garlic
• 1 1/4 * 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Details

Servings 6

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

While pasta cooks, place 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, 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.