Ingredients

• 1 cup elbow macaroni
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 0.75 cups fat-free half-and-half
• 0.75 cups shredded sharp Cheddar cheese
• 0.5 teaspoons salt
• 0.25 teaspoons Worcestershire sauce
• 0.25 teaspoons dry mustard powder
• 1 pinch ground black pepper
• 1 pinch ground turmeric

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly pour in half-and-half while whisking. Continue whisking sauce until slightly thickened, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard powder, pepper, and turmeric; stir to combine.
3. 3 Drain macaroni and add to cheese sauce. Stir until evenly coated.

Nutrition per serving