Rosy Macaroni and Cheese

Yield: Makes about 3 1/2 cups or 7 side dish se

Ingredients

2 tablespoons unsalted margarine

1/3 cup finely chopped onion

2 tablespoons flour

1/2 teaspoon dry mustard

1/8 teaspoon pepper

2 cans (6 ounces each) Low Sodium V-8 Vegetable Juice

1 cup shredded sharp Cheddar cheese

3 cups cooked elbow macaroni

Directions:

1. In 1 1/2-quart saucepan over medium heat, in hot margarine, cook onion until tender.

2. Blend in flour, mustard and pepper until smooth; gradually stir in V-8 juice. Cook, stirring until thickened. Remove from heat; stir in 3/4 cup cheese and macaroni.

3. Pour macaroni mixture into 1-quart casserole. Bake at 350 F. for 25 minutes or until hot and bubbly; stir.

4. Top with remaining cheese; bake until cheese is melted.

Makes about 3 1/2 cups or 7 side dish servings.

Please note that some ingredients and brands may not be available in every store.

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