"Stovetop Mac 'n Cheese with Cream Cheese"

By RoketJSquerl

While the pasta cooks you make a simple cheddar cheese sauce with milk, a touch of mustard (or not), salt and my secret weapon: cream cheese. Cream cheese adds flavor, a super creamy texture and thickens it without using flour.

Ingredients

• 8 ounces elbow pasta
• 1 cup whole milk
• 4 ounces cream cheese (light is ok - fat free isn't)
• 1/2 teaspoon yellow or Dijon mustard
• 1 + 1/2 - 2 cups fresh shredded cheddar cheese
• 1/2 teaspoon coarse salt, plus more if needed

Preparation

Step 1

Cook the pasta in plenty of salted water according to package directions.
Meanwhile in a medium-sized saucepan warm the milk over medium heat, when you see wisps of steam rising off it turn heat down to medium-low and add cream cheese. Break the cream cheese apart and whisk until melted.
Stir in mustard then add cheddar. Stir and/or whisk until cheddar is completely melted. Stir in salt. Remove from heat.
Add the drained pasta to the cheese sauce and stir until pasta is completely coated. Serve immediately.