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Creamy Two-Cheese Macaroni

Source: Cooking Light-8/01





List of Ingredients



• 1/4 cup all-purpose flour
  
• 2 1/2 cups 1% low-fat milk
  
• 1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided
  
• 6 ounces light processed cheese, cubed (such as Velveeta Light)
  
• 6 cups hot cooked elbow macaroni (about 3 cups uncooked)
  
• 1/4 teaspoon salt
  
• cooking spray
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Lightly spoon flour into dry measuring cup; level with a knife. Heat a large sauce pan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macroni and salt.
   
3. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375 for 25 minutes or until bubbly.
   
   
4. Yield: 9 servings (serving size: 2/3 cup). 260 cal, 7.5g fat, 13.7 g pro, 33.7g carb, 24mg chol, 478mg sod.