Family-Favorite Macaroni and Cheese (Lighter Recipe)

A light version of Mac and Cheese from Betty Crocker

• Ready In: 40 mins
• Serves: 4

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 nonfat milk (skim)
• 1 1⁄2 cups reduced-fat sharp cheddar cheese (6 ounces)

Directions

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.