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Prep Time 15 Minutes
Cook Time 30 Minutes
1/4 cup Hiland Butter
1/4 cup whole wheat all-purpose flour
2 cups Hiland Fat Free Skim Milk
1/8 tsp. pepper
1/2 tsp. hot pepper sauce
1/2 cup evaporated skim milk
12 ounces Hiland shredded Cheddar cheese
8 ounces elbow macaroni, cooked and drained
Melt butter in saucepan and stir in flour until smooth. Gradually whisk in the milk, heat until boiling and immediately turn down the heat. Simmer for a few minutes and add pepper and hot sauce, and stir in the evaporated milk. Continue simmering a few minutes and then melt about 3/4 of the cheese into the sauce. Combine sauce with cooked macaroni in a 9 x 13 inch baking dish. Sprinkle the remaining cheese over the top and bake at 350 degrees for 30 minutes.