2 cups uncooked elbow macaroni (7 ounces)

¼ fat-free margarine

¼ cup all purpose flour

½ tsp. lite salt

¼ tsp. pepper

¼ tsp. ground mustard

2 cups skim milk

2 cups shredded veggie slices (cheddar) (8 ounces)

1. Heat oven to 350 degrees
2. Cook macaroni as directed on package
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.  Stir in flour, salt, pepper, and mustard.  Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese.  Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni.  Gently stir macaroni into cheese sauce.  Pour into ungreased 2-quart casserole.  Bake uncovered 20-25 minutes or until bubbly.

Feel free to add vegetables like broccoli to add a little variety

Makes 6 servings