7 oz Dreamfields elbow macaroni (this is a low carb pasta brand; if you can't or don't want to use it just use a whole wheat pasta) 1/2 cup fat free milk 1 tbsp low fat butter "spread" 2 oz. Velveeta reduced fat 3/4 cup reduced fat cheddar cheese 1/2 tsp pepper
Preheat oven to 350 degrees. Coat an 8 x 8" pan with nonstick cooking spray. Cook pasta according to package directions. Drain. Add butter spread to pasta in cooking pot, velveeta, milm, and 1/2 cup of the cheddar cheese and stir till cheeses melt. If necessary slightly warm while stirring, but be careful that it doesn't burn. Pour pasta mixture into your prepared pan and bake 25 minutes. Sprinkle the remaining 1/4 cup cheese on the top and bake another 5 to 10 minutes or till the cheese topping is melted.
Makes 6 servings
Per serving: total fat 4.0 g saturated fat 1.8 g cholesterol 7.3 g sugars 0.8 g sodium 652.9 g (this is the sodium using 1 tsp asalt added to recipe which I don't list as I don't use it) total carbs 27.5 g ( this is amount using regular whole wheat pasta, not the dreamfields low carb one) dietary fiber 2.7 g sugars 0.8 g protein 10.9 g
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
You could sub any other low fat cheese I would think without a problem; Velveeta melts so well is the main reason it is in this, but others should still work. If you give it a try let us know what you used and how it turns out! Kroger has their own version I think, I know they have the regular one in their brand and I thought I'd seen the low fat one too.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
We all get heavier as we get older,
It makes you walk funny!
