1 3/4 c. elbow pasta, whole wheat, dry
1 pkg vegetables, mixed, frozen, (16 oz)
2 c. evaporated skimmed milk, (16 oz)
1/4 c. flour
3/4 t. mustard, ground (dry)
1 1/2 t. lemon pepper
2 c. cheddar cheese, shredded, reduced fat
Cook pasta as directed, omitting fat and salt. Add vegetables when boiling. While pasta is cooking, whisk skimmed milk, flour, mustard and lemon pepper in a sauce pan. Heat sauce to boiling over medium heat. Stir constantly. Boil and stir 1 minute. Remove from heat. Stir in cheese until melted. Drain macaroni and vegetables. Pour sauce over macaroni and vegetables; toss.
Makes 14-1/2 c. servings.
Nutrition Information: 130 calories; 4 g fat; 10 mg cholesterol; 210 mg sodium; 17 g carbohydrates; 2 g fiber; 8 g protein.