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 2 % shredded cheddar cheese
Cook pasta according to package directions. Drain and set aside.
While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk,whisking to incorporate. Add cream cheese by spoonfuls to the saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer approximately 1-2 minutes, or until thick and cream cheese melts. Add mustard, worcestershire, and garlic, stir to incorporate. Simmer for 1 minute. Remove from heat and add cheese, stirring until cheese melts.
Combine pasta and cheese sauce in a large bowl. Stir until all pasta is covered in cheesy goodness!