1/2 pound whole wheat elbow macaroni
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
2-1/2 cups 1-percent milk
1-1/2 cups shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Coat a 2-1/2 quart baking dish with cooking spray. Prepare the macaroni as directed on the package. Place the flour and mustard in a medium saucepan. Gradually add the milk, whisking constantly until smooth.

Place pan over medium heat. Cook, stirring often, for 8 minutes or until thickened. Remove from heat. Stir in cheese until smooth. Next, add macaroni and place in prepared dish.

Sprinkle with dry bread crumbs and Parmesan cheese. Bake for 20 minutes. Serves 6. Dietary exchange: 1/2 milk, 2-1/2 bread, 1 meat, 1 fat.

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