A lighter take on a favorite comfort food, this macaroni and cheese recipe is made healthier by using skim milk and fat-free Cheddar cheese.
Adapted from "Weight Watchers New Complete Cookbook" by Weight Watchers
Preheat oven to 350 degrees.
Cook penne according to package directions, omitting salt if desired. Drain in colander, then rinse under cold running water; drain.
Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, 2 minutes. Gradually add milk, whisking until smooth. Increase heat to medium-high and bring to boil; boil 1 minute.
Remove saucepan from heat; add 2 cups of Cheddar, the salt, and pepper, stirring until cheese is melted. Stir in pasta. Pour into shallow 2-quart baking dish or 6 individual baking dishes; sprinkle with remaining 1/3 cup cheese. Bake until lightly browned and bubbly, about 25 minutes for a 2-quart baking dish and about 15 minutes for individual baking dishes. Let stand 5 minutes before serving.