8 oz. elbow macaroni
1 1/2 slices bread
2 c. diced Cheddar cheese
2 tbsp. soft butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. hot skim milk

Cook macaroni and drain. Place into a 2 quart baking dish or 9 inch square pan. While macaroni is cooking, crumb 1 slice of bread into container of blender; cover and blend on HIGH for 5 seconds. Empty crumbs onto a piece of waxed paper. Tear remaining 1/2 slice of bread into container. Add 1/2 cup of the diced cheese, cover and blend on HIGH until cheese is shredded. Empty out onto waxed paper and mix with the crumbs. For the cheese sauce, put butter, flour, salt, pepper and 1 cup of the hot milk into container. Cover and blend on HIGH for 20 seconds. With blades revolving, remove cover or inner cap, and pour in remaining hot milk. Add remaining cheese, a handful at a time, and continue to blend for 20 seconds longer. Pour cheese sauce over macaroni and mix well. Sprinkle the crumbs and cheese over the top. Bake at 350 degrees for 25 to 30 minutes. Serves 6 at 398 calories each serving.