Creamy Stovetop Macaroni and Cheese

There are so many variations of this classic. What’s your favorite kind? I love this recipe with it’s Worcester Sauce. Mmmm, good.

 

Photo: Beau Gustafson; Styling: Melanie J. Clarke

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

Yield: 6 servings (serving size: 1 1/2 cups)

Video: How to Cook Creamy Stove-Top Macaroni and Cheese

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

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. 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.

Lorrie Hulston Corvin, Cooking Light
JUNE 2006