- 4 quarts boiling water
- 4 cups dried elbow macaroni
- 4 ½ cups nonfat milk
- ½ cup all purpose flour
- 1 ½ cups nonfat milk, cold
- 2 ¼ cups grated aged sharp cheddar cheese
- 2 tsp. salt
- ¾ tsp. paprika
- ¼ cup bread crumbs
Cook the macaroni until al dente, approximately 8 minutes, and drain. Rinse under cool water and set aside. Bring larger amount of milk to a simmer in a heavy-bottomed pot. Whisk flour into cold milk until there are no lumps. Whisk the flour and cold milk mixture into the heated milk and stir until thickened. Whisk cheese and seasonings into sauce and combine with cooked pasta.
Prepare a 10x12x2 pan with nonstick spray. Scrape macaroni mixture in and top with breadcrumbs. Bake the casserole in a 325F oven for 25-30 minutes until golden brown on top.
Per Serving: Calories: 318 Protein: 16gm Fat: 12gm
Carbohydrates: 36 gm Sodium: 544 mg