• 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

COOKING INSTRUCTIONS:

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. 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.
4. 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.

This recipe makes 6 servings (serving size: 1 1/2 cups)

NUTRITIONAL INFORMATION

CALORIES 252(29% from fat)

FAT 8.2g (sat 5.1g,mono 0.1g,poly 0.3g)

PROTEIN 14.5g

CHOLESTEROL 27mg

CALCIUM 312mg

SODIUM 536mg

FIBER 1.1g

IRON 1.4mg

CARBOHYDRATE 30.9g