Rosy Macaroni and Cheese

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

Ingredients

check unsalted margarine 2 tablespoons unsalted margarine

check finely chopped onion 1/3 cup finely chopped onion

check flour 2 tablespoons flour

check dry mustard 1/2 teaspoon dry mustard

check pepper 1/8 teaspoon pepper

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

check shredded sharp Cheddar cheese 1 cup shredded sharp Cheddar cheese

check cooked elbow macaroni 3 cups cooked elbow macaroni

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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.