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Cooking Light's Creamy Stove-Top Macaroni and Cheese

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“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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