1 1/4 cups low-fat milk
2 Tbsp. all-purpose flour
1/4 tsp. salt
4 oz. reduced fat cheddar cheese
1/2 lb. elbow macaroni, cooked
In a large jar with tight-fitting lid, shake milk and flour together until completely mixed. (I just whisk them together in a bowl...) Pour into saucepan, and add salt. Bring to a boil over medium-high heat, whisking constantly, and cook 3 minutes. Stir in cheeses, whisking until melted and well combined. Pour cheese sauce over hot pasta.
