Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1% low-fat milk

  3. 3/4 cup (3 oz.) shredded fontina or Swiss cheese

  4. 1/2 cup (2 oz.) grated fresh Parmesan cheese

  5. 1/2 cup (2 oz.) shredded extra-sharp cheddar cheese

  6. 3 oz. light processed cheese (such as Velveeta Light)

  7. 6 cups cooked elbow macaroni (about 3 cups uncooked)

  8. 1/4 teaspoon salt

  9. 1/2 teaspoon dry mustard Cooking spray

  10. 1/3 cup breadcrumb s

  11. 1 Tbsp. butter or stick margarine, softened

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk and dry mustard, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. For more flavor season with nutmeg and pepper to taste. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.


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