Directions

1. Preheat oven to 350°.
2. Cook macaroni until al ‘dente. Drain cooked macaroni and add tomato and green pepper. Set aside.
3. In medium saucepan, sauté diced onion in butter until translucent. Stir in flour and black pepper to form a paste. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted.
4. Add macaroni/vegetable mixture to cheese sauce and coat evenly.
5. Transfer to a 9-inch baking pan or casserole dish. Bake 25–30 minutes or until bubbly. Cool 10 minutes before serving.

Per serving: 182 calories, 6g fat, 19g carbohydrates, 14g protein, 285mg sodium, 200mg calcium, 5g fiber Recipe courtesy of American Dairy Association