2 cups uncooked regular or whole wheat elbow macaroni (8 oz)2 cups fat-free (skim) milk3 tablespoons Gold Medal™ all-purpose flour1 teaspoon Dijon mustard1/4 teaspoon salt1/4 teaspoon ground black pepper1/8 teaspoon ground red pepper (cayenne)2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
- 1 In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
- 2 Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
- 3 Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
- 4 Bake 20 to 25 minutes or until edges are bubbly.
Serving Size: 1 Serving
otal Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrate 44g
Dietary Fiber 2g