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
Smartpoints 10Calories 340Total Fat 9gSaturated Fat 5gTrans Fat 0gCholesterol 25mgSodium 640mgTotal Carbohydrate 44gDietary Fiber 2gSugars 5gProtein 19g