Macaroni and Cheese

1 cup elbow macaroni, cooked and drained
2 tablespoons butter
1 tablespoon flour
Dash of pepper
2 cups plain yogurt
2 cups sharp cheddar cheese, shredded
1 cup corn flakes, crushed

Preheat oven to 350°F. In a saucepan, melt 1 tablespoon of butter on medium heat, ad flour and pepper and stir. Add yogurt, lower temperature and cook until it reaches a slow boil. Add cheese and stir until melted. Stir in macaroni and transfer into casserole baking dish. In a small bowl melt the remaining butter and stir in crushed corn flakes. Spread cornflake topping over dish and cook uncovered for 30 minutes. Let stand for 10 minutes before serving.

Yields: 4 servings