Ingredients
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1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
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3 tablespoons all-purpose whole wheat 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 milk
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1/4 cup 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 shredded cheddar cheese
Instructions
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While pasta cook, place wheat 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 sauce, 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.