Who needs a meal from a box when you can make something way tastier with the same amount of ease? Delightfully rich and cheesy, this hearty pasta dish is a staple for any home cook. Serve with Creamy Tomato Soup. Or serve with Green Salad with Simple Vinaigrette.
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)
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.