Ingredients:

• 1 package (7 oz) elbow macaroni
• 2 Tablespoons butter or margarine
• 2 Tablespoons all-purpose flour
• ¾ cup reduced-fat milk
• ¼ teaspoon salt (optional)
• 1/8 teaspoon cayenne or black pepper
• 2 cups (8 oz) shredded Mexican blend of cheeses, such as cheddar, Monterey Jack, asadero, and queso quesadilla
• 1 red bell pepper (optional)

Directions:

1. Cook macaroni according to package directions without added salt.
2. Melt butter in a heavy medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Add milk; cook until thickened and smooth, stirring occasionally.
3. Reduce heat to low; add cheese. Cook until cheese melts, stirring constantly. Add drained macaroni. Mix well.
4. Add diced red bell peppers for garnish, if desired.

Makes 4 servings

Total time: 20 minutes

To reduce fat and calories, use light or reduced-fat cheese and low-fat milk.

Nutrition Information per Serving:

• Calories 492
• Carbohydrate 43 g
• Calcium 670 mg
• Protein 20 g
• Fat 26 g
• Sodium 427 mg
• Cholesterol 69 mg

Recipe reproduced with permission from The American Dietetic Association/National Center for Nutrition and Dietetics.