Baked mac-and-cheese fans will find it hard to believe this cheesy, full-flavored dish is actually light.
3 cups uncooked sea shell pasta
1/3 cup fresh breadcrumbs
1/4 cup (1 ounce) shredded Asiago cheese, divided
2 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
1 1/2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces light processed cheese, cubed (such as Velveeta Light)
3/4 cup (3 ounces) shredded light Havarti cheese
How to Make It
Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
Preheat oven to 375°.
Combine breadcrumbs and 1 tablespoon Asiago cheese. Set aside.
Gradually whisk milk into flour in a medium saucepan until smooth; add butter, salt, and pepper. Bring to a boil over medium heat, whisking constantly. Add processed cheese, whisking until cheese melts. Remove from heat.
Stir cheese sauce, Havarti cheese, and 3 tablespoons Asiago cheese into pasta until blended. Pour into a 2-quart oval casserole coated with cooking spray. Sprinkle with breadcrumb mixture.
Bake at 375° for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.