Creamy Mac and Cheese

• 16 ounces whole wheat macaroni (uncooked) or 16 ounces penne or 16 ounces rigatoni pasta
• 1 cup butter substitute
• 12 cup all-purpose flour
• 4 cups skim milk
• 14 ounces 2% Velveeta reduced fat cheese product
• American cheese
• 34 Ritz crackers
• 1 12-2 lbs 93% lean ground beef (optional)
• 1 -2 tablespoon cumin (optional)
• 1 tablespoon garlic salt (optional)
• 2 teaspoons chili powder (optional)

1. Preheat oven to 350.
2. Cook pasta of your choice to al dente and set aside - leave it in the hot water though - you don't want it to dry out.
3. Melt 1/2 cup of butter spread in a large saucepan.
4. Add flour and whisk together (you need to use a whisk the entire time or the milk could curdle).
5. Whisk in milk somewhat slowly and cook over medium heat until mixture starts to bubble and thicken.
6. Stir constantly.
7. (If you want to make this a main dish, at this point you should also be browning the beef with spices in a separate skillet).
8. To the sauce mixture, add chunks of Velveeta a few at a time allowing them to melt before adding more.
9. Add salt and pepper to taste.
10. Drain pasta and pour into a 9x13 baking dish.
11. (Or use a round Corningware dish which will prevent dried out corners).
12. Pour sauce over macaroni and mix well (add beef if you choose to do so).
13. Bake for 20 minutes.
14. Add slices of cheese on top.
15. Smash up crackers in a Ziploc bag.
16. Melt 1/2 cup of the butter spread and mix with the cracker pieces - sprinkle over top of the casserole.
17. Bake for another 5 minutes or until cheese is melted and crackers look a little golden brown.
18. Allow to cool for 5 minutes, then serve.

whole wheat macaroni, butter substitute, flour, milk, cheese, american cheese, crackers, ground beef, cumin, garlic salt, chili powder

Taken from www.food.com/recipe/creamy-mac-and-cheese-314373 (may not work)