8 ounces uncooked elbow macaroni or whole wheat pasta shapes
2 tablespoons all-purpose flour
2 cups non-fat milk
4 ounces reduced-fat sharp Cheddar cheese, grated (1 1/4 cups)
2 tablespoons chopped onion
Freshly ground black pepper
Fresh tomato slices
Cook the macaroni according to the package directions.
While the macaroni is cooking, place flour in a medium saucepan and gradually whisk in the milk. Cook the mild and flour over medium heat, stirring constantly to prevent lumps, until the milk begins to thicken. Add the cheese, onion and pepper; stir until the cheese is melted.
Drain the macaroni and return it to the pot. Pour the milk and cheese mixture over the macaroni, and stir to combine. Pour the macaroni into a casserole dish, and top with tomato slices. Bake at 350 degrees for twenty to twenty-five minutes until the casserole is bubbly.
This recipe requires about fifteen minutes to prepare, and it cooks in twenty-five minutes. It makes four servings.
This recipe is not made with salt, and you may prefer to add some. Another option for stronger seasoning is to use more pepper or a flavorful blend of herbs like Mrs. Dash.
This recipe comes from martinsfoods.com/savory.