2½cupsshredded reduced-fat sharp cheddar cheesereserve ½ cup for topping
Instructions
Preheat oven to 375°F. Cook macaroni according to package directions.
Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.
Remove from heat; stir in 2 cups of cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8- or 9-inch square baking dish; top with ½ cup shredded cheese.
Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.
Notes
Add some color and boost the nutrition by sautéing some chopped red pepper and broccoli florets in the butter before adding the flour.