- 6
Ingredients
- 4 cups macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups nonfat milk
- 1/4 cup neufchatel cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups lowfat cheddar cheese (5 ounces)
Preparation
Step 1
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. 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.
Notes: this was very good. Took a lot longer than I'd anticipated because it seemed to take forever to thicken. Mustard and Worcestershire tastes were fairly strong. But really very good.