Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni

  2. 12 ounces reduced-fat process cheese (Velveeta), sliced

  3. 1/2 cup finely chopped onion

  4. 1/3 cup all-purpose flour

  5. 2 teaspoons ground mustard

  6. 1/8 teaspoon pepper

  7. 1 can (12 ounces) fat-free evaporated milk

  8. 1-1/4 cups fat-free milk

  9. 1/2 cup dry bread crumbs

  10. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions; drain. In a 13-in. x 9-in. baking dish coated with cooking spray, layer a third of the macaroni, half of the cheese and half of the onion. Repeat layers. Top with remaining macaroni. In a bowl, combine the flour, mustard, pepper, evaporated milk and milk; pour over layers. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.


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