3 cups uncooked pasta, small pieces (i.e. elbow)
1/8 tsp. table salt, for pasta cooking in water
2 cups fat-free skim milk
1/4 cup all-purpose flour
3/4 tsp table salt
3/4 tsp onion powder
1 cup low-fat shredded cheddar cheese, sharp variety
1/8 tsp hot pepper sauce, or more to taste
POINTS: 6
Servings: 6 - 1 cup servings
Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.
My girls and daycare kids gobbled this up! I used whole-wheat small shell noodles and instead of 3/4 tsp of onion powder (I didn't have any) I used 1/4 tsp. garlic powder and a few sprinkles of black pepper. Oh, and I omitted the hot pepper sauce. I had a small bite of this before the kids ate it up and it was pretty good. Definitely creamy! I know I will make this again because it was easy and they are ingredients that I have on hand! This sure beats the boxed version of Mac & Cheese and is A LOT healthier!
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