Light Baked Macaroni and Cheese

Submitted by d1anechocolate

"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: 35mins
• Ingredients: 12
• 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.