8 ounces dried small elbow
macaroni (about 2 cups)
1 1/2 cups 1 percent low-fat milk
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 1/2 cups shredded reduced-fat
2 tablespoons grated Parmesan
Cook pasta according to package directions. Drain and set aside. Return the saucepan to the stove. Add the milk, flour, mustard, and garlic powder and whisk until well blended. Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Add the cheddar cheese and Parmesan cheese and stir until the cheese melts. Stir in the pasta and heat through. Serve.
Yield: 4 servings
Source: The Mom's Guide to Meal Makeovers
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