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 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. Serving size is 1 cup.
This was tasty and I will make it again. However, nother poster was correct-1/2c. uncooked macaroni, 1 c. cooked, has nearly 200 calories alone. I didn't notice this until AFTER I enjoyed my whole serving. No snack for me tonight!
I tried this tonight, but I didn't have all the ingredients, so I "tweaked it a little." I used Kraft mac & cheese and used 1% milk. I didn't have worcestershire sauce, cream cheese, or cheddar cheese. I had a little leftover hamburger and also put in some Lipton onion soup mix. I'll use it again!
It tasted okay, but I'm not sure what to omit to make it a little better. I'm thinking it may be the worcestershire that we weren't fond of, so I'll try that next time and see how it comes out. We'll try it again.
was not a fan, it had no flavor. I used a couple more dashes of worcestershire sauce. My whole family agreed it was missing something, I added a can of diced tomates, and some basil and it still just wasn't right. oh well, it sounded like a good recipe. The calorie count was also way off.
Really good. Stayed very creamy. I made with whole wheat elbows. Very quick---by the time the pasta cooks, the sauce is ready. Will make again. (Note to self---add extra worchestershire and hot mustard to mine).