This makes for a yummy side dish!
Mac & Cheese
1 C. skim milk
5 tsp. flour
2 C. shredded cheddar cheese
2 tsp. butter
1/4 tsp. salt
3/4 C. uncooked elbow macaroni
Whisk the flour into the skim milk in a saucepan then place it over low/medium heat. Add the shredded cheese, butter, and salt. Stir often with a spoon until the cheese begins to melt. Reduce the heat to low & simmer for 30 minutes. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth & thick.
While the sauce is thickening, prepare the macaroni by dumping 3/4 C. uncooked elbow macaroni into rapidly boiling water. Boil for 8 minutes or until tender & then strain. You should have about 1 3/4 C. of cooked macaroni. When the cheese sauce has simmered for 30 minutes, pour the pasta into a bowl. Gently stir in the cheese sauce & then pour the mixture into a 9x9 pan or casserole dish. Bake at 350 degrees for 20-30 minutes or until the cheese begins to brown slightly.
You can also freeze this--it will take 45-55 minutes to cook from frozen.
recipe from Rachael Ray
