Low Fat Macaroni and Cheese

• 1 12 tablespoons reduced fat margarine
• 2 tablespoons flour
• 2 cups 1% low-fat milk
• 23 cup 2% low-fat milk
• 1 teaspoon dry mustard
• 12 cup part-skim mozzarella cheese, shredded
• 14 cup parmesan cheese, grated
• 1 cup reduced-fat sharp cheddar cheese, shredded
• 4 ounces Velveeta reduced fat cheese product, cubed
• 6 cups cooked elbow macaroni
• 14 teaspoon salt
• 14 teaspoon white pepper
• cooking spray
• 12 cup Special K cereal, crushed

1. Preheat oven 350F.
2. Melt butter in a large saucepan.
3. Add flour and dry mustard.
4. (Roux will be very thick) Gradually add milk, stirring with a whisk while you slowly pour.
5. Whisk until sauce is smooth.
6. Bring sauce to a boil, reduce heat to medium low.
7. Cook sauce for 10-15 minutes or until sauce begins to thicken slightly.
8. Remove from heat.
9. Add cheeses, stirring well until well blended.
10. Stir in cooked macaroni.
11. Spoon mixture onto a baking sheet coated with cooking spray.
12. Sprinkle crushed cereal on top.
13. Bake for 30 minutes or until bubbly.

margarine, flour, milk, milk, mustard, mozzarella cheese, parmesan cheese, cheddar cheese, velveeta reduced fat cheese, macaroni, salt, white pepper, cooking spray, cereal

Taken from www.food.com/recipe/low-fat-macaroni-and-cheese-248664 (may not work)