Ingredients

• 8  ounces dried elbow macaroni or desired-shape pasta (2 cups)
• 2  tablespoons butter or margarine
• 2  tablespoons all-purpose flour
• 1/8  teaspoon ground black pepper
• 1-1/2  cups fat-free milk
• 1  12-ounce package sliced reduced-fat process American cheese product, torn

Directions

1. Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings.

2. Oven Macaroni and Cheese: Preheat oven to 350 degrees F. Prepare as above, except increase milk to 2 cups. Transfer mixture to a 2-quart casserole. Bake, uncovered, for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving.