Old Fashioned Macaroni and Cheese
|Elbow macaroni||8 Ounce|
|All purpose flour||1⁄2 Cup (8 tbs)|
|1% milk||3 Cup (48 tbs)|
|Shredded low fat extra sharp cheddar cheese||5 Ounce|
|Ground black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||10 Tablespoon|
|Unseasoned dry bread crumbs||3 Tablespoon|
Preheat the oven to 375F.
Coat a 9" X 9" baking dish with no-stick spray.
Cook the macaroni in a large pot of boiling water according to the package directions.
Drain and return to the pot.
Place the flour in a medium saucepan.
Slowly whisk in 1/2 cup of the milk until smooth.
Whisk in the remaining 2 1/2 cups milk.
Cook over medium heat, whisking often, for 8 to 10 minutes, or until the sauce is thickened.
Remove from the heat and add the Cheddar, salt, black pepper, nutmeg, red pepper, and 1/2 cup of the Parmesan.
Stir until the Cheddar is melted and the sauce is smooth.
Pour over the macaroni and mix well.
Transfer to the prepared baking dish.
In a small bowl, combine the bread crumbs, paprika, and the remaining 2 tablespoons Parmesan.
Sprinkle evenly over the macaroni and bake for 30 minutes, or until lightly browned and bubbling.