4 cups whole grain elbow macaroni
2 tbsp unsalted butter
2 tbsp all purpose flour
2 cups skim milk
1 cup grated low fat cheddar cheese
1/4 cup grated Parmesan cheese
2 oz low fat cream cheese
1/2 tsp Worscestershire sauce
1/2 tsp dry mustard powder
freshy gound black pepper to taste
1) In large pot of boiling salted water, cook the pasta 1 minute less than the package directions suggest. Drain well.
2) Return pasta pot to the stove and melt the butter in the pot over medium-high heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer until bubbling and slightly thick. Whisk in the cheddar, Parmesan, cream cheese, Worcestershire sauce, mustard powder and pepper to taste.
3) Stir the pasta back into the pot and cook until heated through, about 1 minute. Season with some more salt and pepper and serve.