| 7 | 30 | 409 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1 dash | Black pepper |
| 1/4 cup | Butter, salted |
| 1 cup shredded | Cheddar cheese, reduced fat (18%) |
| 1 cup | Pasta, macaroni, elbow, dry |
| 2 cup | Partly skimmed milk, 2% M.F. |
| 1/2 tsp | Salt |
| 1/4 cup | All-purpose white flour |
Cook macaroni according to package directions.
In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk. Cook and stir until bubbly.
Stir in cheese until melted.
Drain macaroni; add to cheese sauce; stir to coat.
| Grain | 1.3 |
| Milk | 0.5 |
| Milk Alternative | 0.6 |
