Creamy Stove-Top Macaroni and Cheese

Creamy Stove-Top Macaroni and Cheese(Adapted from CL)

4 cups uncooked Cellentani pasta
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups soy milk
2 ounces Laughing Cow Swiss wedges, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 ounces shredded Asiago cheese
3 ounces shredded Provolone cheese

In a large pot of boiling salted water, cook pasta according to package directions. Continue with the recipe while you wait for it to cook - when done, drain off water.

In a large saucepan, add flour, salt, and pepper. Whisk in soy milk until combined. Cut Swiss wedges into small chunks and add it into the milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 2 minutes or until thick and the chunks of wedges have melted, be sure to stir often. Mix in mustard, Worcestershire, and garlic. Cook about 1 minute. Remove from heat and add Asiago and Provolone cheeses. Stir until cheese has melted.

In a large bowl, mix together hot pasta and cheese sauce. Makes 4-6 servings.