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
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).