Recipe - Creamy Stovetop Macaroni And Cheese

12 ounce Elbows; Shells or Rotini,
(uncooked)
2 cup Lowfat 1% milk
1 pack (3 Tbsp) Butter Buds Mix
3 tablespoon Allpurpose Flour
One half teaspoon Salt
One fourth teaspoon Ground Black Pepper
8 ounce Shredded reducedfat sharp
Cheddar Cheese
One fourth cup Grated Parmesan cheese;
(optional)

Cook pasta according to package directions; drain. Meanwhile, in medium
saucepan, stir together milk, Butter Buds, flour, salt & pepper. Heat to
boiling, stirring frequently; remove from heat. Stir in cheese until
melted. Stir together hot pasta & cheese. 7 servings (1 cup each)
Posted to EATLF Digest by Dorothy V dolly8@ix.netcom.com on Apr 17, 1998