Creamy Stove-Top Rotini And Cheese

• 1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
• 3 tablespoons all-purpose whole wheat flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups milk
• 1/4 cup cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups shredded cheddar cheese

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

whole wheat pasta, allpurpose, salt, black pepper, milk, cream cheese, mustard, worcestershire sauce, garlic, cheddar cheese

Taken from www.food.com/recipe/creamy-stove-top-rotini-and-cheese-285014 (may not work)