Categories: Lunch/Dinner

Ingredients

• 2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
• 2 cups skim milk
• 3 tablesppons all-purpose flour
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (Cayenne)
• 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

Directions

1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan, cover to keep warm.

2. Meanwhile, heat oven to 350 degrees. Spray 8-inch square (2 quart) baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.

3. Add cheese sauce to cooked macaroni, mix well. Spoon into baking dish.

4. Bake 20 to 25 minutes or until edges are bubbly.

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