Creamy Macaroni and Cheese
Servings: 2 (may be doubled)

1 (8 oz) pkg elbow macaroni, cooked and drained
1 tbsp butter
2 tbsp flour
1 cup skim milk
1/2 lb chedder cheese, shredded
1/4 cup dry white wine (optional)
2 tbsp grated parmesean cheese
1/2 tsp each ground nutmeg and paprika

Preheat oven to 500 degrees. Cook elbow pasta according to package directions.

In a 2 quart non-stick saucepan melt butter over low heat, then stir in flour. Mix well. Add milk, a little at a time, while stirring. Continue heating milk mixture, stirring frequently until sauce begins to thicken, about 4-5 minutes.

Stir in cheese, and wine. Mix well. Add elbow pasta, and stir to coat evenly. Transfer to 2 (2 cup) baking dishes for individual servings or a shallow pan. Top each dish with parmesean cheese, then sprinkle with nutmeg, and paprika.

Bake in oven about 5 minutes or until sauce begins to bubble and top is lightly browned.