Family-Favorite Macaroni and Cheese (lighter recipe)

 

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)

• 1 Heat oven to 350ºF.
• 2 Cook macaroni as directed on package.
• 3 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.
• 4 Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.