Ingredients
2
cups uncooked elbow macaroni (7 ounces)
2
tablespoons margarine
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground mustard
1/4
teaspoon Worcestershire sauce
2
cups fat-free (skim) milk
1 1/2
cups reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)
Preparation
Heat oven to 350°F.
Cook macaroni as directed on package.
While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
