• 1 cup uncooked elbow macaroni
• 1 medium tomato
• 1/2 medium green bell pepper
• 1/2 small onion
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Fresh ground black pepper
• 1 1/4 cups 1% lowfat milk
• 8 ounces lowfat Colby Jack* cheese, shredded

Cook macaroni according to package directions. Meanwhile, dice tomato, green bell pepper and onion. Drain cooked macaroni and add with tomato and green bell pepper. Reserve. Preheat oven to 350°F. In a medium saucepan, sauté diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni/vegetable mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving.

*Can be substituted for lowfat Cheddar cheese.

Recipe created by Elizabeth Ward, M.S., R.D. and mother of three