Mac and Cheese
Ingredients
The pasta
-
14
oz
dry elbow macaroni
-
1/2
cup
reserved pasta water
The sauce
-
3 ½
Tbsp
butter
-
3 ½
Tbsp
flour
-
2 ⅓
cups
low-fat milk
-
½
tsp
dry mustard
-
¼
tsp
garlic powder
-
4
oz
cream cheese
-
8
oz
extra sharp cheddar cheese
-
4
oz
mozzarella cheese
-
to taste
salt
Instructions
- 1. Boil salted water and cook pasta until al dente, then drain and reserve ½ cup of pasta water.
- 2. In a saucepan, melt butter over medium heat, then add flour and cook for 1 minute while whisking.
- 3. Gradually whisk in milk, then add mustard and garlic powder, bringing the mixture to a gentle simmer.
- 4. Reduce heat and whisk in cream cheese until melted.
- 5. Remove from heat and add shredded cheeses gradually, whisking until melted.
- 6. Season the sauce with salt to taste.
- 7. Toss the cooked pasta with the cheese sauce, adding reserved pasta water as needed to achieve desired consistency.
- 8. Serve immediately.
Nutrition Facts (estimated)
Servings
9
Calories
427
Total fat
21g
Total carbohydrates
39g
Total protein
9g
Sodium
346mg
Cholesterol
67mg
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