CREAMY STOVETOP MACARONI AND CHEESE

4 cups uncooked medium elbow macaroni

3 Tbsp all-purpose flour

1 tsp salt

1/4 tsp black pepper

2 1/4 cups fat-free milk

1/4 cup 1/3-less-fat cream cheese, softened

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/2 tsp bottled minced garlic (optional)

1 1/4 cups shredded reduced-fat cheddar cheese

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

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 Dijon mustard, worcestershire, and garlic; simmer for a minute.

Remove from heat. Add the cheddar cheese, stirring until cheese melts. Combine pasta until cheese sauce in a large bowl; toss well.

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

Per serving: 252 calories

Cooking Light's "Easy Summer Meals", 2007, pg 47

Note: We made this meal last night for supper, but we probably like the "Baked Crusty-Topped Mac & Cheese" recipe better. However, there are less calories in this recipe. So... you decide then please provide feedback letting us know which mac and cheese recipe you like better.