Ingredients
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2 cups elbow macaroni, uncooked
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1 1/2 tablespoons margarine
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1/4 cup flour
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2 cups skim milk
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1 teaspoon Worcestershire sauce
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3/4 teaspoon dry mustard
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1/8 teaspoon Tabasco sauce (or other hot red pepper sauce)
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1/8 teaspoon black pepper, freshly ground
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2 cups reduced-fat cheddar cheese, shredded
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3 tablespoons parmesan cheese, grated, fresh
Instructions
- In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.
- Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.
- Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.