Macoroni and Cheese

16  ounces		elbow macaroni
1  tablespoon		real butter
1/3  cup		self rising flour
2  cups		skim milk
14  fl. oz.		carnation evaporated milk
1  cup		mild cheddar cheese shredded
1  cup		sharp cheddar cheese schredded
1  dash		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Macoroni and Cheese ingredients. The serving size for any ingredient in Macoroni and Cheese may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Over medium heat melt stick of butter
add flour and stir
add carnation milk
add fat free milk
cook over low to medium heat until mixture starts to thicken
add cheeses holding back a small amount to sprinkle over finished product

in a separate sauce pan cook elbow noodles according to package instructions and drain completely when tender

Poor drained noodles into cheese sauce and mix thoroughly. Place contents in 13x9 pan or dish loosely sprinkle the remaining shredded cheese over top and put into 350 degree oven until cheese is melted and bubly