Ingredients:
1 lb elbow macaroni ( or whatever you prefer)
3 tablespoons margarine
1 tablespoon flour
3 cups milk
8 ounces cream cheese ( reduced-fat OK)
16 ounces sharp cheddar cheese, shredded
salt
breadcrumbs (optional)
Directions:
Spray a 9×13″ glass casserole dish with cooking spray.
Set aside.
Cook the pasta according to package directions, in a large pot.
Drain, rinse, and return to the large pot.
Set aside.
In a large skillet, melt the butter over medium heat.
Add the flour, and cook until bubbly (about a minute).
Add the milk slowly, stirring after each addition and cook until slightly thickened.
Add the cream cheese, again stirring until completely melted.
Season with salt.
Remove from heat.
Carefully pour the cream cheese mixture over the pasta, stirring gently to combine.
Add the shredded cheddar cheese, stirring to combine.
Pour the mixture into the prepared casserole dish, top with bread crumbs if desired, and bake at 350 for 20 minutes.
Servings: 12
Time preparation: 25 min.
Time total: 45 min.