1. 2 cups elbow macaroni, uncooked
2. 2 tablespoons buttery spread
3. 2 tablespoons flour
4. 1/2 teaspoon black pepper
5. 2 cups skim or one percent milk
6. 8 ounces cheese, shredded, divided

1. Cook macaroni according to package directions.  Drain and place in dish sprayed with non-stick cooking spray.
2. Melt buttery spread in a small saucepan.  Stir in flour and pepper. Stir constantly for about 3 minutes.  Add milk slowly and stir until mixture is thick.
3. Slowly add cheese; save 1/4 cup of the cheese for the top of the casserole.  Stir until melted.
4. Mix cheese sauce into macaroni.
5. Garnish the top of the casserole with the remaining 1/4 cup shredded cheese.
6. Bake for 35 minutes. 

Calories: 250
Fat: 3 g
Cholesterol: 10 mg
Sodium: 450 mg
Carbohydrate: 35 g
Dietary fiber: 1 g
Protein: 20 g