Ingredients:
2 cups uncooked elbow macaroni ( 7 ounces)
2 tablespoons margarine
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups nonfat milk ( skim)
1 1/2 cups reduced-fat sharp cheddar cheese ( 6 ounces)
Directions:
Heat oven to 350 F.
Cook macaroni as directed on package.
While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.