Recipe - Low-Fat Baked Macaroni And Cheese

8 ounce Elbow macaroni
2 cup Skim milk; divided
2 tablespoon Unbleached flour
One fourth teaspoon White pepper
2 teaspoon Dry mustard
2 cup Shredded nonfat/reduced fat
1 Single cheddar cheese;
divided

Cook the macaroni al dente according to package instructions. Drain, rinse,
and drain again. Set aside.

Place One half 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 One half cup 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 One half cup 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 3035 minutes, or until bubbly around the edges. Remove the
dish from the oven and let sit for 5 minutes before serving.

Per 1 cup serving: 232 calories, 8 mg cholesterol, 0.7 g fat, 1 g fiber,
20 g protein, 338 mg sodium

Posted to TNT Recipes Digest by rfalconmoors@juno.com on Mar 29, 1998