Ingredients
1 (7 oz.) pkg. elbow macaroni
1 tbsp. butter
2 cloves garlic, minced
1 pinch cayenne pepper
1 tbsp. all-purpose flour
1 cup canned evaporated skim milk
1/4 tsp. salt
1 1/4 cups shredded low-fat cheddar cheese
Methods/steps
Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes). Meanwhile, melt butter in a medium saucepan. Add garlic and cayenne pepper. Cook 1 minute over medium heat. Add the flour, and cook 1 minute, stirring constantly. Add the milk and salt; bring to a simmer, stirring frequently. Simmer 2 minutes. Reduce heat to low, and stir in 1-cup cheese. Drain pasta and add it to the sauce. Cook 1 minute. Bake in a 350 degrees preheated oven for 10 to 15 minutes. Sprinkle with remaining 1/4-cup cheese before serving.
Ready in 25 min 10 min prep
