 | Ingredients:
3 Cup(s) Uncooked Elbow Macaroni
1/3 Cup(s) All-Purpose Flour
2 1/3 Cup(s) 1% Milk
3/4 Cup(s) Fontina Cheese
1/2 Cup(s) Parmesan Cheese
1/2 Cup(s) Non-Fat Cheddar
3 Ounce(s) Light Velveeta
1/2 Cup(s) Panko Bread Crumbs |
Directions:
Preheat oven to 370 degrees
Spray a 2-quart casserole dish with non-stick cooking spray and set aside. Bring a large pot of
water to the boil. Salt water, add macaroni, and cook until al dente. Drain into a colander, run
under cold water to stop the cooking, and then set aside.
While pasta is cooking, combine flour and milk in a large saucepan, whisking until blended. Cook
over medium heat until thick, about 10 minutes, stirring constantly. Add cheeses and cook until
melted. Remove from heat and stir in the macaroni and 1/4 teaspoon salt. Pour mixture into prepared
casserole dish. Sprinkle bread crumbs over top. Bake until bubbly, about 30 minutes.
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