Ingredients
2 cups (8 oz.) elbow macaroni, uncooked
2 C. shredded low-fat Cheddar cheese (or Cheddar/jack mix)
3 T. melted butter
¼ t. pepper
1 t. salt
3 cups 2% milk
Preparation
Cook macaroni for 7 minutes; drain. Grease a 2 ½ or 3 qt. casserole. Pour macaroni into casserole and add cheese and salt and pepper. Stir to mix ingredients. Pour melted butter over top, and carefully pour in milk. Bake, uncovered, at 350 for one hour.
