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Ingredients
- 1 lb Pasta, elbow
- 3 1/2 x Lowfat milk
- 1 Tbsp. Mustard
- 1 x Egg
- 4 x Margarine, melted
- 4 Tbsp. Flour
- 10 ounce Cheese, Sharp cheddar Or possibly same amount Mixed cheese, sharp and velveeta
Directions
- Cook elbow pasta till al dente. Grate cheese and set aside. Heat margarine in saucepan on stove . Add in flour, mix well with margarine. Cook slowly till bubbling and lightly brown. Add in lowfat milk. Cook till edges start to bubble stirring constantly. Sauce will thicken. Add in mustard and stir. Take out a small amount of sauce into small bowl let cold about a minute. Add in egg and beat well. ( This keeps egg from scrambling) Now add in this slowly to rest of sauce. Cook about 1 minute. Take off heat and add in grated cheese slowly. Mix till cheese melts. In casserole dish, add in elbows and sauce, mix well. Top with bread crumbs and more cheese if you like. Bake 1/2 hour @ 350.
- You can also make sauce in microwave. This makes a thick macaroni and cheese, if desired it creamy, do not use egg and add in a little more lowfat milk. I use a very flavorful cheese.
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