4 cups elbow macaroni, uncooked (1 box)
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups nonfat milk
1/4 cup reduced-fat cream cheese, softened
2 teaspoons Dijon mustard (use the rustic wegmans mustard)
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic, minced
1 1/4 cups reduced-fat cheddar cheese, shredded

1 Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2 While the pasta cooks, place flour, salt, and pepper in a large saucepan.
3 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.
4 Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
5 Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
6 Remove from heat.
7 Add cheddar cheese, stirring until cheese melts.
8 Combine pasta and cheese sauce in a large bowl; toss well.

Other option with garlic – put mac and cheese in small crocks with shredded cheese, kellogs cornflake bread crumbs, and gresh grated garlic, put under broiler (watch carefully) –

To die for !