Macaroni and Cheese
Contributed by Diane S.

Recipe By     : Fitness Magazine Jan 2000
Serving Size  : 5    Preparation Time :0:00
Categories    : Low Fat                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          1% low-fat milk -- divided
   3      tablespoons   all-purpose flour
   1      tablespoon    margarine
   1 1/2  cups          reduced-fat cheddar cheese -- shredded
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
     1/2  pound         uncooked elbow macaroni -- (about 2 cups)
   3      tablespoons   fresh bread crumbs

Preheat oven to 400F.  Bring a large pot of water to a boil for the
macaroni.  Meanwhile, in a small bowl whisk 1/2 cup of the milk with the
flour until smooth.  Pour the remaining 1 1/2 cups milk into a saucepan and
cook over medium heat until warm.  Stir in the flour mixture.  Cook,
stirring constantly with a wooden spoon, until thick and bubbly.  Lower heat
and stir in margarine, cheese, salt and pepper.  Cook and stir 2 minutes
longer, then remove from heat.

Boil the macaroni until tender but firm.  Drain noodles well and transfer to
a large bowl.  Add the cheese sauce and  mix to combine.  Transfer mixture
to a 1 1/2 quart baking dish or casserole and sprinkle the top with bread
crumbs.  Bake for 25 to 30 minutes, or until top is golden and sauce is
bubbly.  Serve immediately.

Nutritional Value Per Serving:  325 calories, 46 g carbohydrates, 7 g fat,
19 g protein, 1 g fiber