5 oz Cabot's 50% reduced fat sharp cheddar, shredded 1 TB brummel and brown butter spread 1 TB white flour 5 ounces Smart Taste elbow macaroni, dry weight 1 cup 1% milk, warmed
salt and pepper to taste
Boil pasta for al dente according to box. In a sauce pan, melt margarine over medium heat. Add flour and cook 1 minute (it will be lumpy) Add "roux" butter and flour mixture to a blender or food processor. I use a magic bullet. Add half of the warm milk and blend. Add to sauce pan and add remaining milk, cook until thickened. Add cheese and stir until melted, then add pasta. Let set 5 minutes and serve.