Ingredients:
1/2 lb macaroni
1/4 cup butter
3 tablespoons flour
2 cups 1% low-fat milk
1/2 lb low-fat cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon Dijon mustard
1/2 lb sharp cheddar cheese
1 cup fresh breadcrumbs
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400 degrees Fahrenheit.
Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
You can use elbows for a traditional look, but try scoobi-doo– it works well in this recipe.
Drain pasta well.
While the mac is boiling, melt the 1/4-cup butter in a large pot.
Whisk in the flour.
Over med heat, whisk until smooth and bubbly (only about a minute).
Stir in milk, cream cheese, salt, pepper& mustard.
Keep cooking and stirring until sauce is thickened– about three or four minutes.
Cut the block of cheddar into half-inch cubes.
Add drained macaroni and cubed cheddar& combine well.
Pour into a casserole sprayed with Pam.
In a small bowl, combine the remaining ingredients and sprinkle over top.
Dust with paprika if desired.
Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.
Servings: 8
Time preparation: 40 min.
Time total: 60 min.