Ingredients

2 cups (7 ounces) uncooked elbow macaroni
2 1/2 cups fat-free milk
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 cups shredded reduced-fat sharp Cheddar cheese
1/2 cup shredded reduced-fat sharp Cheddar cheese, optional

Directions

Preheat oven to 375 F. Cook macaroni according to package directions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

Transfer mixture to a greased 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional). Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving. Makes 6 servings.