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 reduced-fat cheddar cheese, shredded
Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
While the 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.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.