Mac and Cheese

• 1 pound large elbow macaroni
• 1/4 cup all purpose flour
• 2 1/2 cups nonfat milk
• 1 tablespoon margarine
• 1/4 teaspoon paprika
• 1 teaspoon dry mustard
• 1/2 teaspoon hot sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound reduced-fat cheddar cheese, shredded
• 1 large ripe tomato, sliced
• 3 tablespoons freshly grated Parmesan cheese

1. Cook macaroni according to package directions.
2. Drain and set aside.
3. In a screw-top jar, combine flour with 1/2 cup of the nonfat milk to form a smooth paste.
4. Set aside.
5. In a saucepan over medium heat, melt margarine; add remaining milk, paprika, mustard, hot sauce, salt and pepper, stirring constantly.
6. When milk is hot, gradually stir in reserved flour mixture.
7. Cook, stirring constantly, until slightly thickened and bubbly.
8. Add cheddar cheese; stir until melted.
9. Stir macaroni into cheese sauce.
10. Transfer to a 2-quart casserole.
11. Arrange tomato slices over top, pushing edges of each slice into macaroni.
12. Bake, uncovered, at 350F for 45 minutes.
13. Sprinkle with Parmesan and serve.

elbow macaroni, flour, nonfat milk, margarine, paprika, mustard, hot sauce, salt, pepper, cheddar cheese, tomato, parmesan cheese

Taken from www.cookstr.com/recipes/mac-and-cheese (may not work)