Like many kids, I ate a lot of boxed mac and cheese growing up; I really couldn't get enough of the stuff. But then something happened; my aunt had her first baby when I was nine years old, and I began to spend a lot of time helping her once he was born. I loved being her little assistant, taking care of little tasks like getting something she needed while giving her baby a bath, or vacuuming the carpet, or just entertaining him to give her a minute to herself. Since I was helping out so much, I would often be there for lunch, and what I remember her making most was stovetop mac and cheese. I thought it was the best tasting mac and cheese I ever ate, and vowed to make it for my kids once they came along. This recipe is slightly different than the one she used, but equally delicious.
Ingredients:
4 c. uncooked elbow macaroni
3 T. all-purpose flour
1 t. salt
1/4 t. black pepper
2 1/4 c. milk
2 oz. cream cheese
2 t. dijon mustard
2 t. worcestershire sauce
1/2 t. minced garlic
1 1/4 c. shredded cheddar cheese
1. Cook pasta according to package directions. Drain and set aside.
2. Place flour, 1 t. salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by the teaspoonfuls into milk mixture; bring to a boil over med-high heat, stirring constantly. Reduce heat, and 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 and toss well. Recipe from Cooking Light
