Macaroni and Cheese

Another mac and cheese recipe! This one is a bit lower in fat than the "blue box" stuff, yet quite tasty.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  lb elbow macaroni (or rotini pasta)
• 4  tablespoons unsalted butter
• 1⁄2 cup flour
• 1⁄2-3⁄4 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon ground mustard
• 1⁄2 teaspoon Worcestershire sauce
• 4 1⁄2 cups nonfat milk
• 3  cups  shredded reduced-fat sharp cheddar cheese

Directions

1. Preheat oven to 350ºF.
2. Cook macaroni according to package directions; drain
3. While macaroni is cooking, melt butter in a large 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.
4. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
5. Gently stir macaroni into cheese sauce. Pour into ungreased 4-quart (or larger)casserole.
6. Bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly.