INGREDIENTS
14 oz
whole-grain elbow macaroni
2 1/4 cups
skim milk
1 tsp
soy sauce
1 tsp
onion powder
1/2 tsp
mustard
1/4 tsp
paprika
1
bay leaf
1/2 tsp
coarse sea salt
1/8 tsp
ground pepper
3 drops
hot sauce
1 tbsp
cornstarch
10 oz
sharp cheddar cheese
2 tbsp
trans-fat free buttery spread