• 1/2 lb. elbow macaroni
• 2 Tbs. unsalted butter
• 2 Tbs. all purpose flour
• 3/4 cup milk, warmed
• 6 ounces sharp cheddar cheese, shredded
• 1/8 tsp. pepper

Preheat oven to 350°F. Cook macaroni in a large pan of boiling water 7 minutes, or until slightly undercooked. Drain and set aside. Melt butter in a saucepan over low heat. Whisk in flour and stir 3-4 minutes. Increase heat to medium and slowly pour in milk, whisking constantly.

Simmer 8-10 minutes. Stir in shredded cheese until melted. Add salt and pepper to taste. Combine macaroni and cheese sauce in a greased baking dish. Bake 20 minutes, or until lightly browned.

Per serving: calories 639, fat 23.0g, 33% calories from fat, cholesterol 66mg, protein 25.5g, carbohydrates 81.1g, fiber 2.5g, sugar 4.6g, sodium 294mg, diet points 14.7.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 5.2, Lean meat: 1.5, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 0.0

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