3 c elbow macaroni
1/3 c flour
2 1/3 c 1 percent milk
3/4 c shredded Fontina cheese1/2 c Parmesan Reggiano
1/2 c non fat cheddar
4 oz light velveeta
1/2 c panko bread crumbs
Preheat oven 375 degrees cook for 30-40 minutes.
Thanks Calorie Commando!
Cook noodles in salted water until al dente. Drain and run cool water over noodles. Set aside.
Cook noodles in salted water until al dente. Drain and run cool water over noodles. Set aside.
Over medium heat in a sauce pan, combine flour and milk whisking until smooth for 10 minutes. Stir constantly. Add cheeses and cook until melted and thickened. Remove from heat and add 1/4 t salt. Pour mixture over noodles and into casserole that is coated with Pam. Bake until bubbly.
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