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Hi everyone! For today’s post, I have a recipe for everyone’s favorite comfort food, mac and cheese. This recipe was adapted from Cooking Light Magazine by my mom. You may disagree, but to be clear, homemade mac and cheese is WAY better than that boxed Kraft (no insult to Kraft) and Velveeta semi-cheese stuff. Stove-top mac and cheese just doesn’t compare to the crispy edges and creaminess you get when mac and cheese is baked in the oven. Although maybe it’s not the healthiest dinner option, that doesn’t mean it’s not worth it to splurge every once in a while! So without further ado, here’s the recipe! What other recipes are you hungry for? Leave a comment below!
Ingredients
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced garlic
- 1 1/2cups shredded cheddar cheese
How to Make It
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.
Bake at 350 for about 15 minutes.