Mac and Cheese
(from gruben’s recipe box)
Source: Cooking Light
Prep time: 25 minutes
Cook time: 5 minutes
Serves 5 people
Categories: pasta
Ingredients
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 21/4 cups milk
- 1/4 cup cream._cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic, minced
- 11/4 cups cheddar cheese, shredded
Directions
- 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 tea-spoonfuls 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.