Cj's Special Macaroni and Cheese

• 1 (16 ounce) boxbarilla plus elbow macaroni
• 6 tablespoons smart balance margarine
• 2 -3 tablespoons flour
• 2 12 cups skim milk
• 1 teaspoon salt
• 2 teaspoons black pepper, to taste (I like Lots of pepper)
• 8 ounces low-fat cheddar cheese, shredded
• 8 ounces low-fat Velveeta cheese, cubed
• 4 ounces low-fat cheddar cheese, shredded (optional)

1. Preheat oven to 400F.
2. In a large non stick pot, cook and drain macaroni according to package directions; set aside.
3. In the same pot melt butter.
4. Add flour, stir until well blended.
5. Pour one cup milk in gradually; stirring constantly.Bring to boiling point.
6. Reduce heat to low.
7. Add shredded cheddar and cubed Velveeta a little at a time, simmer until cheese melts into a creamy sauce.
8. (If necessary slowly add up to the other half cup milk to keep cheese sauce thin enough to stir effectively).
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish, cover with tinfoil(spray tinfoil with baking spray so it does not stick).
12. Bake 30 minutes until the top is golden brown.
13. Top with 4 oz sharp cheddar and allow to melt before serving.
14. (Optional).

boxbarilla plus elbow macaroni, margarine, flour, milk, salt, black pepper, cheddar cheese, lowfat, lowfat

Taken from www.food.com/recipe/cjs-special-macaroni-and-cheese-434877 (may not work)