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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 16 oz uncooked elbow macaroni (or whole-wheat pasta for an added 3.5 g fiber per serving)
- 3 tbsp all-purpose flour
- 2 cups skim milk
- 1 tbsp light butter (stick or tub)
- 8 oz reduced-fat (33 percent) shredded cheddar
- 3 oz Velveeta Light cheese, cut into thin strips
- 1/8 tsp black pepper
- 3 tbsp seasoned breadcrumbs
Method
- Preheat oven to 400F.
- Boil macaroni until tender but firm.
- While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl.
- Pour remaining 1 1/2 cups milk into a large saucepan and heat over low.
- Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick.
- Reduce heat slightly and add butter, cheeses, and pepper.
- Cook until smooth, about 5 minutes.
- Drain macaroni, then combine with cheese mixture, stirring thoroughly.
- Pour into a 13" x 9" baking dish.
- Sprinkle breadcrumbs lightly and evenly on top and bake 30 to 35 minutes.
- Serve immediately.
