2 C. (dry) Medium Shell Pasta
\n1 T. Butter Buds
\n2 T. Hot Water
\n1 T. Flour
\n1 1\/2 C. Skim Milk
\n4 oz. Velveeta Light, cubed
\nSalt & Pepper to Taste<\/p>\n
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<\/p>\n
Yield: 4 servings
\nCalories: 210<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n