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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love to experiment with different types of cheese so tried this one rainy afternoon. It's become a family favorite. Ingredients:
2 cups elbow macaroni |
2 1/2 tablespoons flour |
2 1/2 tablespoons i can't believe it not butter margarine, with sweet cream |
salt & pepper |
1/2 teaspoon garlic powder |
1 teaspoon parsley |
2 1/2 cups 2% low-fat milk |
1 cup shredded 2% cheddar cheese |
1 cup shredded 2% colby-monterey jack cheese |
1 cup shredded parmesan cheese |
1/2 cup breadcrumbs |
Directions:
1. Cook macaroni& drain.
2. In saucepan, melt butter, stir in flour& seasonings.
3. Add milk& cook about 5 minutes while stirring until thickened.
4. Stir in 3/4 cup of each cheese until melted.
5. Combine macaroni& sauce in buttered casserole.
6. Sprinkle with remaining cheese& bread crumbs.
7. Bake in oven at 350 for about 30 minutes or until top is browned.
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