Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  elbow macaroni -- 7oz,cooked per
                        -- package directions
     1/2           cup  watkins cream soup base
     3/4           cup  all-purpose flour
  1 1/2           cups  water
  1                cup  low fat milk
  2        tablespoons  watkins onion flakes
     1/4      teaspoon  watkins black pepper
  8             ounces  reduced fat shredded sharp cheddar cheese
     1/4           cup  dry bread crumbs
     1/4      teaspoon  watkins paprika

Preparation:

While macaroni is cooking, combine cream soup base, flour, water, milk, onion flakes and black pepper. Bring to a boil over medium heat, stirring constantly; boil for one minute. Stir in cheese until melted. Place cooked and drained macaroni in large casserole dish and pour over cheese sauce; mix well. Combine breadcrumbs and paprika and sprinkle around outer edge of dish. Bake at 350 degrees F. for 30 minutes or until macaroni and cheese begins to bubble.

Nutritional Information:

110 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 42mg Sodium