- 2½ cups fat free milk
- 2 cups uncooked elbow macaroni (7 ounces)
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon dry mustard
- 2 cups shredded reduced fat sharp cheddar cheese
- ½ cup shredded reduced fat sharp cheddar cheese (optional topping)
Preheat oven to 375 degrees. Cook macaroni according to package directions.
Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.
Remove from heat; stir in 2 cups of cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8- or 9-inch square baking dish.
Bake uncovered in until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.
Sauté some chopped red pepper and broccoli florets in the butter before adding the flour for a gourmet version of this comforting creation.