Serving 6 to 8
- 12 ounces elbow macaroni
- 2 1/2 cups skim milk
- 3 tablespoons unbleached all-purpose flour
- 3 teaspoons dry mustard
- Ground black pepper
- 2 1/2 cups (12 ounces) shredded reduced-fat Cheddar cheese
Preheat the oven to 350 F. Coat a 2-quart baking dish with cooking spray. Set aside.
Prepare the pasta according to package directions. Drain.
In a large bowl, combine 1 cup of the milk with the flour, mustard, and pepper. Whisk until smooth.
Pour the remaining 1 1/2 cups milk into a 2- to 4-quart pot and bring to a simmer over medium heat, stirring constantly. Add the milk and flour mixture and keep stirring for 3 to 5 minutes, or until thick and bubbling. Reduce the heat. Add the fat-free cheese. Mix until the cheese melts.
Remove the pot from the stove and add the macaroni. Transfer the macaroni mixture to the prepared baking dish. Sprinkle the reduced-fat cheese on top. Bake for 35 to 40 minutes, or until hot and bubbling around the edges. Serve hot.
36 g proteins
51 g carbohydrates
13 g total fat
7 g saturated fat
35 mg cholesterol
1 g dietary fiber
707 mg sodium