Ingredients
- 1.5 c elbow macaroni
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup low fat milk 2%
- 2 cup sharp cheddar cheese shredded
- salt and pepper, to taste (optional)
Makes two bowls.
- Bring a large pot of water to a boil over high heat and cook macaroni according to instructions on the box for al a dente. Drain well.
- In the same pot, melt the butter on medium heat and stir in the flour. Mix with a wire whisk and slowly add milk. Cook on low heat for a few minutes until thickened.
- Add shredded cheese and mix well until the sauce is smooth.
- Stir in the pasta and mix until hot and well combined.
- Season with salt and pepper to taste if necessary.