Macaroni and Cheese

• 2 tablespoons light margarine
• 2 tablespoons flour
• 2 cups 1 percent lowfat milk
• 12 ounces elbow macaroni
• 12 ounces Velveeta Light processed cheese product, sliced thin
• 1 teaspoon dry mustard
• Cracked black pepper to taste
• Oil for casserole

1. Preheat oven to 350 degrees.
2. Melt margarine in a medium saucepan.
3. Stir in flour.
4. Slowly whisk in milk.
5. Simmer over medium heat until thickened slightly, 10 to 15 minutes, whisking frequently.
6. Meanwhile, cook macaroni in boiling, salted water until tender.
7. Drain.
8. Reserve six cheese slices.
9. Slowly add remaining cheese to the milk mixture a slice at a time, whisking constantly.
10. Stir in mustard and pepper.
11. Lightly grease a 1 1/2-quart casserole.
12. Toss the macaroni with the cheese mixture and place in the dish.
13. Top with the reserved cheese slices.
14. Bake for 30 minutes.

light margarine, flour, percent, macaroni, cheese, mustard, black pepper

Taken from cooking.nytimes.com/recipes/12121 (may not work)