Creamy stovetop macaroni and cheese

Yield: 1 Servings

Measure 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)

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

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