INGREDIENTS
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1 cup small elbow macaroni or other short pasta
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1 cup small whole-wheat elbow macaroni or other short pasta
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2 cups low-fat milk
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3 tablespoons all-purpose flour
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1/4 teaspoon mustard
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 dash Worcestershire sauce
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2 ounces reduced-fat cream cheese
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8 ounces reduced-fat Cheddar, shredded (about 2 cups total)
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1/3 cup cornflake crumbs (or plain dry bread crumbs)