Sodium: 320 mg
1 1/2 cups pasta
2 tablespoons butter
2 tablespoons flour
1 cup skim milk
3 ounces cheddar, finely diced
Salt and pepper- to taste
2/3 cup sugar snap peas
Boil water in a medium pot and follow instructions on pasta box.
After cooking the pasta, drain and return it to the pot, which should remain on high heat.
Add butter, flour, milk, cheese, and a pinch of salt and pepper to the pot.
Stir continuously until all the cheese has melted.
Turn burner off, place cover on pot, and allow to firm.
Enjoy sugar snap peas on the side!