Classic Two Cheese Macaroni

1/4 c flour

2 1/2 c low-fat milk

1 c (4 oz) shredded extra sharp cheddar cheese, divided

6 oz light processed cheese (such as Velveeta Light), cubed

6 c hot cooked elbow macaroni (about 3 c uncooked)

1/4 tsp cooking salt

cooking spray 

Preheat oven to 375’.

Lightly spoon flour into a dry measuring cup; level with knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whish until blended.  Cook until thick (about 8 minutes), stirring frequently.  Stir in 2/3 cup cheddar cheese and processed cheese, and cook 3 minutes or until cheeses melt, stirring frequently.  Remove from heat; stir in macaroni and salt.

Spoon into a 2-quart casserole dish coated with cooking spray.  Sprinkle with 2/3 cup cheddar cheese.  Bake at 375 for 25 minutes or until bubbly.  

Yield: 9 servings (serving size 2/3 cup).