Mac 'n' Cheese

• 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

1. Preheat oven to 400F.
2. Boil macaroni until tender but firm.
3. While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl.
4. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low.
5. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick.
6. Reduce heat slightly and add butter, cheeses, and pepper.
7. Cook until smooth, about 5 minutes.
8. Drain macaroni, then combine with cheese mixture, stirring thoroughly.
9. Pour into a 13" x 9" baking dish.
10. Sprinkle breadcrumbs lightly and evenly on top and bake 30 to 35 minutes.
11. Serve immediately.

elbow macaroni, flour, milk, light butter, percent, cheese, black pepper, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/mac-n-cheese-230137 (may not work)