Your Basic Macaroni And Cheese

• 2 Tbsp. liquid Butter Buds
• 1 1/2 to 2 Tbsp. flour
• 1/2 tsp. lite salt (optional)
• 1/2 tsp. pepper
• 2 c. skim milk
• 1 Tbsp. liquid Butter Buds
• 2 c. elbow or shell macaroni, cooked
• 1 Tbsp. grated onion
• 1/2 tsp. lite salt (optional)
• 1 1/4 tsp. pepper
• 2 c. grated Alpine Lace nonfat Cheddar cheese or 16 oz. Kraft Free cheese slices, chopped

1. Prepare white sauce by combining Butter Buds, flour, salt, pepper and slowly adding skim milk.
2. Stir with a wire whisk until smooth and thickened.
3. Set aside.
4. Place half of the cooked macaroni in the bottom of a 2-quart glass casserole dish that has been sprayed with a nonfat cooking spray.
5. Sprinkle with half of the onion, salt, pepper and cheese.
6. Repeat.
7. Pour sauce over the casserole. Drizzle 1 tablespoon liquid Butter Buds over the top. Sprinkle remaining cheeses over this.
8. Cover and bake for 30 minutes at 350u0b0. Uncover and bake 10 minutes longer.
9. Yields 8 servings.

liquid butter, flour, lite salt, pepper, milk, liquid butter, shell macaroni, onion, lite salt, pepper, grated alpine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481818 (may not work)