Family-Style Macaroni and Cheese

This version is somewhat lower in fat than many macaroni & cheese recipes, but still just as tasty.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups elbow macaroni, uncooked
• 2 1⁄2 tablespoons butter, divided
• 1 1⁄2 tablespoons all-purpose flour
• 1 1⁄2 cups 2% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups low-fat cheddar cheese, shredded
• 1⁄4 cup  plain breadcrumbs

Directions

1. Cook macaroni according to package directions. Drain and set aside.
2. Melt 1 tablespoon of butter in a small skillet. Add bread crumbs; cook and stir until toasted, about 3 minutes. Set aside.
3. In medium saucepan, melt remaining butter over low heat. Add flour and cook, stirring, constantly, for 1 minute. Gradually add milk, stirring constantly. Cook until thickened, stirring occasionally. Stir in salt & pepper and remove pan from heat. Add cheese and stir until melted.
4. Stir macaroni into cheese sauce. Spoon onto serving plates, sprinkle with toasted bread crumbs, and serve.
5. You can also pour this into a casserole dish, top with the breadcrumbs, and bake at 350 degrees for 30 minutes. I always prefer baked macaroni and cheese!