INGREDIENTS

  • 1 cup skim milk
  • 5 teaspoons all-purpose flour
  • 2 cups shredded medium cheddar
  • 2 teaspoons margarine
  • 1/4 teaspoon salt , plus
  • 1/8 teaspoon salt
  • 1 3/4 cups cooked elbow macaroni (about 3/4 cup uncooked)

DIRECTIONS

  1. Whisk flower into skim milk in a small saucepan, then place it over medium/low heat.
  2. Add shredded cheddar cheese, margarine and salt and stir often with a spoon until the cheese begins to melt.Reduce heat to low and simmer for 30 minutes.Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
  3. While sauce thickens, prepare macaroni by dumping 3/4 cup uncooked elbow macaroni into rapidly boiling water.Boil for 8 minutes or until tender, and then strain.You should have at least 1 3/4 cups of cooked macaroni.
  4. When cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.Gently stir in cheese sauce and then pour mixture into a loaf pan or casserole dish.Cover and freeze.
  5. When you are ready to eat, preheat oven to 350*.Bake frozen macaroni for 50-55 minutes or until the cheese begins to brown slightly.