Macaroni & Cheese
Alan's concoction
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
1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a low boil whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted.
Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
Season sauce with salt to taste.
Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.
Alan Notes
A half recipe is good for 2.