INGREDIENTS
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4 cups uncooked medium elbow macaroni
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 1/4 cups fat-free milk
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1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
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2 teaspoons Dijon mustard
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2 teaspoons Worcestershire sauce
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1/2 teaspoon bottled minced garlic
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1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese