NACHO STYLE MACARONI AND CHEESE
2 tablespoons 70% vegetable oil spread
3 tablespoons all-purpose flour
2 1/2 cups skim milk
1 cup shredded sharp Cheddar cheese (4 oz.)
2 tablespoons grated Parmesan cheese (optional)
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups elbow macaroni (12 oz.), uncooked
1 4 1/2-ounce can chopped green chilies, drained
1 14 1/2-ounce can Mexican-style stewed tomatoes, drained
1 4-ounce jar pimento pieces, drained
2 tablespoons chopped ripe olives (optional)
Heat oven to 350 degrees F. In medium saucepan over low heat, melt vegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring frequently until mixture boils. Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth.
Meanwhile, cook pasta according to package directions for 4 minutes; drain. Stir together pasta, cheese sauce and remaining ingredients except olives; spoon into 2-quart casserole. Bake covered, 20 minutes or until hot; sprinkle with olives if desired.