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Easy Stovetop Mac and Cheese

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: about 1 1/4 cups)
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

Nutrition Information

  • calories 406
  • fat 10.2 g
  • satfat 5.3 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 20.6 g
  • carbohydrate 58.1 g
  • fiber 2.1 g
  • cholesterol 33 mg
  • iron 2.3 mg
  • sodium 601 mg
  • calcium 300 mg

How to Make It

  1. Preheat broiler to high.

  2. Cook pasta according to package directions; drain.

  3. 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.