Creamy stovetop macaroni and cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Elbows; Shells or Rotini, (uncooked) |
| 2 | cups | Lowfat 1% milk |
| 1 | pack | (3 Tbsp) Butter Buds Mix |
| 3 | tablespoons | All-purpose Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground Black Pepper |
| 8 | ounces | Shredded reduced-fat sharp Cheddar Cheese |
| ¼ | cup | Grated Parmesan cheese; (optional) |
Directions
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, stir together milk, Butter Buds, flour, salt & pepper. Heat to boiling, stirring frequently; remove from heat. Stir in cheese until melted. Stir together hot pasta & cheese. 7 servings (1 cup each) Posted to EAT-LF Digest by Dorothy V <dolly8@...> on Apr 17, 1998