Creamy Stove-Top Macaroni and Cheese

By sheilaolim

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.
NUTRITION INFORMATION:
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 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

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.