Cooking Light's Creamy Stove-Top Macaroni and Cheese

By lynnieb93

My new favorite Mac & Cheese recipe. Makes it a little more enjoyable when there is a little less guilt involved. I used whole wheat macaroni and added a bunch of broccoli to give it a little extra health perks. Very good, I'll make it again for sure. Next time I'll probably add a little less mustard and worcestershire.

Also, can substitute Herb low fat cream cheese.

Ingredients

• # 4 cups elbow macaroni, uncooked
• # 3 tablespoons 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 garlic, minced
• # 1 1/4 cups cheddar cheese, shredded

Preparation

Step 1

1 Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2 While the pasta cooks, place flour, salt, and pepper in a large saucepan.
3 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.
4 Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
5 Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
6 Remove from heat.
7 Add cheddar cheese, stirring until cheese melts.
8 Combine pasta and cheese sauce in a large bowl; toss well.