Creamy Stove-Top Macaroni & Cheese

I started coming down with a cold this week and being that it's the time of the year it is, nothing sounded better than some good old comfort food for dinner - mac 'n cheese to the rescue. I've tried a few versions of macaroni & cheese and I was a big fan of this one, it was quick, easy, and delicious. I added about a dash of paprika to this to bring out a little bit of a smoky taste. I also used a combo of cheddar and mozarella shredded cheeses since I had both in the house and rotini pasta since I didn't have elbow but even after those minor changes all I can say is: Yum!


Creamy Stove-Top Macaroni and Cheese
(from myrecipes.com)

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 1/3-less-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
Dash of paprika
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese

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, paprika, 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.