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Ingredients
- 8 ounce elbow macaroni
- 8 ounce cheddar cheese
- 1/4 c. butter
- 1/4 c. flour
- 1 tsp salt
- 1 tsp pepper
- 2 c. lowfat milk
Directions
- Preheat oven to 425 degrees. Cook the elbow macaroni till done - set aside. In a medium saucepan, heat the butter. Add in salt and pepper. Stir in the flour, it should form sort of a paste. Slowly stir in the lowfat milk over medium high heat, 1/4 c. at a time. When all 2 c. are in, bring to a boil, and let boil for a few min till sauce thickens. Stir in cheddar cheese, save for a small amount to sprinkle on the top. Mix the elbow macaroni and cheese sauce, pour into 9 by 13 casserole pan. Top with remaining cheese and small amount of salt and pepper. Bake at 425 for 30 min or possibly till golden.
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