Macaroni and Cheese

• 2 12 cups dried radiatore, rotelle (8 ounces) or 2 12 cups elbow macaroni (8 ounces)
• 2 cups 2% low-fat milk, divided
• 2 tablespoons all-purpose flour
• 12 teaspoon dry mustard
• 14 teaspoon salt
• 18 teaspoon black pepper
• 12 cup shredded cheddar cheese
• 12 cup American cheese, cubed
• 12 cup seasoned croutons, coarsely crushed
• 2 tablespoons parmesan cheese, finely shredded

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook pasta according to package directions; drain and return to pot.
3. Meanwhile, in a large screw-top jar, combine 1 cup of the milk, flour, dry mustard, salt and pepper; cover and shake until combined.
4. Pour milk mixture into a medium saucepan.
5. Stir in remaining 1 cup milk.
6. Cook and stir over medium heat just until bubbly.
7. Reduce heat to low.
8. Add cheddar cheese and American cheese, stirring until melted.
9. Pour sauce over cooked pasta, stirring until combined.
10. Spoon into a 1-1/2-quart casserole.
11. Bake, covered, for 15 minutes.
12. In a small bowl, stir together seasoned croutons and Parmesan cheese; sprinkle over casserole.
13. Bake, uncovered, about 5 minutes more, or until heated through.
14. Let stand 5 minutes before serving.

dried radiatore, milk, flour, mustard, salt, black pepper, cheddar cheese, american cheese, croutons, parmesan cheese

Taken from www.food.com/recipe/macaroni-and-cheese-234226 (may not work)