Ingredients Jump to Instructions ↓

  1. 12 oz uncooked pasta , elbow macaroni or other small shape (about 3 cups)

  2. 1/8 tsp table salt , for pasta cooking water

  3. 2 cup fat-free skim milk

  4. 1/4 cup all-purpose flour

  5. 3/4 tsp table salt

  6. 3/4 tsp onion powder

  7. 1 cup low-fat shredded sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.

  2. Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended.* Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese. Add cheese sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.


Send feedback