Cooking Light's Creamy Stove Top Macaroni And Cheese

From the june 2006 issue of cooking light magazine and featured in their dinner tonight section. this is a simple and quick main dish that is recommended to be served with a 7-layer salad for a full meal. they suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. quick and easy for a weeknight meal.

Steps

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.

Ingredients

elbow macaroni, flour, salt, black pepper, nonfat milk, reduced-fat cream cheese, dijon mustard, worcestershire sauce, garlic, reduced-fat cheddar cheese