Stovetop Mac and Cheese

Ingredients

• 1 1/4 cups uncooked elbow macaroni (about 6 ounces)
• 1 cup 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (1 1/2-ounce) slice white bread
• 1 tablespoon butter, melted

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.
3. Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.
4. Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.