Macaroni and Cheese (dairy)
serves 6

4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1 tablespoon dijon-style mustard
8 ounces elbow macaroni, cooked and drained
salt and white pepper to taste
1 tomato, thinly sliced

Preheat oven to 375F. Spray a 2 quart casserole with non-stick vegetable spray.

In a medium saucepan over medium heat, melt the butter or margarine. Blend in the flour until smooth. Whisk in the milk. Bring to boil, stirring constantly. Cook 1 1/2 minutes. Remove from heat and add 2 cups cheese and the mustard. Stir until cheese is thoroughly blended. Fold in the cooked macaroni. Season to taste with salt and pepper.

Transfer to prepared casserole. Arrange tomato attractively on top. Sprinkle with remaining cheese. Bake in preheated oven for 20-25 minutes or until bubbly. If desired, finish off under a preheated broiler to brown. Serve with a green salad.

approx. nutrients per serving: calories – 474 protein – 20g carbohydrates – 38g

fat – 27g cholesterol – 81mg sodium – 402mg