- 1 1/2 cups elbow macaroni
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 3 ounces low-fat cheddar, shredded
- 3 ounces low-fat mozzarella, shredded
- 2 ounces light Swiss, shredded
- Cook the pasta according to the package directions.
- In a medium bowl, mix flour and salt with just enough milk to form a paste. Slowly add the remaining milk, stirring it as you do and making sure to remove any lumps.
- Place a medium, nonstick saucepan over medium heat. Pour milk into the saucepan. Add cheese and continue to stir mixture with a wooden spoon until cheese is completely melted and mixture thickens. When mixture is smooth, stir in cooked elbows until well incorporated. Serve immediately.