• 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


  • 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 gentle simmer 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.