Tuesday, May 12, 2009

Creamy Stove-Top Macaroni and Cheese

4 cups uncooked elbow macaroni
3 tablespoons all-purpose flour
1 tsp salt
1/4 tsp pepper
2 1/4 cups milk
1/4 cup (2 oz) cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) 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, 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.

What I did differently from the recipe:
The only thing I did differently was added more cheese in the end, trying to take away some of the overwhelming garlic flavor. Oh, and I used plain mustard instead of Dijon, but I doubt that made a big difference.
What I'll do differently next time:
Won't be making this again. But I'd use bigger macaroni noodles (couldn't find any this time), and I'd leave the garlic out completely. Stephen said he'd leave out the Worcestershire too, but I didn't even taste it. I would definitely say use more cheese than the recipe calls for.
Verdict: Thumbs down.

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