Yield:

1 Servings

Ingredients:

 8  oz  Elbow macaroni 
 2  c  Skim milk; divided 
 2  tb  Unbleached flour 
 1/4  ts  white pepper 
 2  ts  Dry mustard 
 2  c  Shredded nonfat/reduced fat cheddar cheese

Preparation for Low Fat and Healthy Baked macaroni and cheese Recipe:

Cook the macaroni al dente according to package instructions. Drain, rinse,
and drain again. Set aside.
Place 1/2 of milk and all of the flour, pepper and mustard in a jar with a
tight fitting lid. Shake until smooth, and set aside.
Pour the remaining 1 1/2 c milk into a 2 quart pot and bring to a boil over
medium heat, stirring constantly. Add the flour mixture and cook, still
stirring, for about 1 minute, or until thickened and bubbly. Reduce the
heat to low, and add 1 1/2 c of the cheese, and stir until the cheese
melts.
Remove the pot from the heat, and stir in the macaroni. Coat a 2 quart
casserole dish with nonstick cooking spray and spread the macaroni mixture
evenly in the dish. Sprinkle the remaining cheese over the top, and bake at
350 degrees for 30-35 minutes, or until bubbly around the edges. Remove the
dish from the oven and let sit for 5 minutes before serving.

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