Light Baked Macaroni and Cheese

This is a kid-friendly, adult-pleasing recipe for the traditional baked macaroni and cheese. It is a slightly lighter version using some light cheddar cheese, Velveeta and skim milk.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  tablespoons cornstarch
• 1  teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 2 1⁄2 cups skim milk
• 2  tablespoons margarine
• 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
• 1  cup sharp cheddar cheese, shredded
• 1⁄2 cup Velveeta reduced fat cheese product
• 1⁄4 cup  breadcrumbs
• 1⁄4 cup parmesan cheese
• 8  ounces elbow macaroni, cooked 7 minutes & drained (about 1 3/4 cups)

Directions

1. In medium saucepan, combine first 4 ingredients; stir in milk.
2. Add margarine; stirring constantly.
3. Bring to a boil over medium-high heat and boil 1 minute.
4. Remove from heat.
5. Stir in 1 cup shredded sharp cheese and 1/2 cup Velveeta.
6. Add elbows.
7. Pour into greased 2-quart casserole.
8. Sprinkle with rest of cheddar, grated parmesan and bread crumbs.
9. Bake uncovered in 375 degree oven for 25 minutes or until lightly browned.