Categories: Kid Friendly
Ingredients
- 1 1/4 cups uncooked elbow macaroni (about 6 ounces)
- 1 cup 1% low-fat milk
- 2 tablespoons all-purpose flour
- 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (1 1/2-ounce) slice white bread
- 1 tablespoon butter, melted
Directions
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Cook pasta according to package directions, omitting salt and fat. Drain.
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Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
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Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.
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Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.