2 C. (dry) Medium Shell Pasta
1 T. Butter Buds
2 T. Hot Water
1 T. Flour
1 1/2 C. Skim Milk
4 oz. Velveeta Light, cubed
Salt & Pepper to Taste

Boil macaroni according to package instructions. Prepare sauce: In a small C., mix Butter Buds with Hot Water then pour into a small non-stick pan. Stir in Flour and add a couple of T. of the Skim Milk. Heat over medium heat stirring constantly. Gradually add the rest of the Skim Milk and bring to a slow boil still stirring constantly. Add the Velveeta cubes and stir until melted. Spray a casserole with non-stick spray combine macaroni and cheese sauce. Stir and Bake at 350 degrees for about 30 minutes

Yield: 4 servings
Calories: 210