Mac and Cheese

Ingredients

• 14 oz. dry elbow macaroni
• Salt
• 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

Directions

1. Fill a large pot with salted water and bring it to a boil. Cook the pasta until al dente, following the package directions, then drain it and set aside 1/2 cup of the cooking water.
2. As the pasta cooks, melt the butter in a large saucepan (4 quart) or a medium pot over medium heat. Whisk in the flour and cook for 1 minute, stirring the whole time.
3. Still whisking, gradually stream in the milk, then mix in the mustard and garlic powder. Turn the heat up a little and bring the sauce to a gentle boil, whisking constantly so it stays smooth.
4. Lower the heat, add the cream cheese, and whisk until it melts into the sauce.
5. Take the pan off the heat and add the shredded cheeses in two additions, whisking until melted. If the cheese needs a little help, return the pan to warm heat briefly until the sauce is fully smooth.
6. Add salt to the sauce to taste. Combine the pasta with the cheese sauce, loosening it with the reserved pasta water a splash at a time if needed. Serve right away.