Lunch: Easy Stovetop Mac and Cheese

Recipe by Adam Hickman Serve with Creamy Tomato Soup. Or serve with Green Salad with Simple Vinaigrette.

Ingredients

8 ounces large elbow macaroni
2 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/2 teaspoon black pepper
Dash of ground red pepper
3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
1/4 teaspoon kosher salt
Cooking spray
1/4 cup fresh breadcrumbs
Creamy Tomato Soup
Green Salad with Simple Vinaigrette

Instructions

Preheat broiler to high.
Cook pasta according to package directions; drain.
While pasta cooks, combine milk, flour, and peppers in a large saucepan, stirring with a whisk. Bring to a boil; cook for 4 minutes or until thick. Remove from heat. Add cheeses and salt; stir until smooth. Add pasta, and stir to coat. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; broil 2 minutes or until browned.

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