1 package (7 ounces) macaroni shells
1 tablespoon margarine
2 tablespoons Gold Medal all-purpose flour
¼ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon pepper
1 cup skim milk
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
2 tablespoons sliced green onions
2 tablespoons chopped red bell pepper
Cook macaroni as directed on package. Meanwhile, heat margarine in 3-quart nonstick saucepan over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Drain macaroni. Stir macaroni, onions and bell pepper into sauce. Cook, stirring constantly, until hot.
