Sunday, August 19, 2007

Stovetop Mac and Cheese

This recipe is so easy and yummy. Sometimes you just need mac and cheese and this is so much better than mac and cheese out of a box. I've used non-fat milk and it still tastes great.

2 cups uncooked elbow macaroni
1 cup 1% low-fat milk
2 Tb. all-purpose flour
1 1/4 cups shredded reduced-fat sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

No comments: