Mac and Cheese
A rich and creamy mac and cheese the people of all ages will love! Includes three kinds of cheese - cheddar, mozzarella and cream cheese. Made on the stovetop for a quick and easy side dish. Makes about 9 1-cup servings.
- 14 oz. dry elbow macaroni
- 3 1/2 Tbsp butter
- 3 1/2 Tbsp flour
- 2 1/3 cups low-fat milk
- 1/2 tsp dry mustard, or more to taste
- 1/4 tsp garlic powder
- 4 oz. cream cheese, diced into small pieces
- 8 oz. extra sharp cheddar cheese, shredded
- 4 oz. mozzarella cheese, shredded
- Reserved pasta water
Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a low boil whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted.
Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
Season sauce with salt to taste.
Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.