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Prep Time: 14 Minutes Cook Time: 40 Minutes |
Ready In: 54 Minutes Servings: 5 |
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Ingredients:
2 1/2 cups 1% low-fat milk, divided |
2 tablespoons all-purpose flour |
1 tablespoon light butter |
1 1/2 cups (6 ounces) pre-shredded reduced-fat cheddar cheese |
2 tablespoons grated fresh parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups hot cooked elbow macaroni |
cooking spray |
1/4 cup dry breadcrumbs |
Directions:
1. Preheat oven to 375°.
2. Whisk together 1 cup milk and flour in a saucepan; add remaining 1 1/2 cups milk, stirring well. Cook, stirring constantly, over medium heat 8 minutes or until bubbly. Reduce heat to low; add butter and next 4 ingredients. Cook, stirring constantly, 2 minutes. Stir in pasta; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs.
3. Bake at 375° for 30 minutes or until bubbly.
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