Ingredients:
1 (7 ounce) packages elbow macaroni
1 tablespoon butter
2 cloves garlic, minced
1 pinch cayenne pepper
1 tablespoon all-purpose flour
1 cup canned evaporated skim milk
1/4 teaspoon salt
1 1/4 cups shredded low-fat cheddar cheese
Directions:
Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes).
Meanwhile, melt butter in a medium sauce pan.
Add garlic and cayenne pepper.
Cook 1 minute over medium heat.
Add the flour, and cook 1 minute, stirring constantly.
Add the milk and salt; bring to a simmer, stirring frequently.
Simmer 2 minutes.
Reduce heat to low, and stir in 1 cup cheese.
Drain pasta and add it to the sauce.
Cook 1 minute.
Sprinkle with remaining 1/4 cup cheese before serving.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.