2 c. cooked whole wheat elbow macaroni
1 tbsp. olive oil
3 minced garlic cloves
1 tbsp. flour
1 (12 oz. can.) evaporated skim milk
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. ground red pepper
1-1/2 c. shredded low-fat cheddar cheese

Cook macaroni as directed, omitting salt and fat.

Heat oil in large saucepan over medium heat. Add garlic, cook 1 minute. Add flour, whisk to blend. Gradually stir in milk, whisking constantly. Whisk in salt, mustard and red pepper. Bring to boil, whisking frequently. Reduce heat, simmer 3 minutes, whisking occasionally.

Drain pasta, add to saucepan, toss. Remove from heat, stir in cheese. Serve.

Submitted by: Sherry Monfils