Baked Three Cheese Mac-n-Cheese

Macaroni, whole-wheat, 1 lb
Butter, unsalted, 1 tbsp
*Canola Oil, 2 tbsp, divided
White Whole Wheat Flour, 0.5 cup
Milk, nonfat, 1 cup
Silk, Unsweetened Soymilk, 3 cups
Extra sharp Cheddar Cheese, 4 oz shredded
Gruyere Cheese, 3 oz, grated
Parmigiano Reggiano, 3 oz, grated
Trader Joe's Reduced Guilt - Wheat Crisps,3 oz
Garlic powder, 1/4 t.
salt and pepper

- Preheat oven to 350°F
- Lightly grease (or spray) a 2 qt. casserole
- Bring 6 qts. water and salt to boil and cook macaroni according to package directions, uncooking slightly
- Melt butter and 1 T. canola oil in 3 qt saucepan. Whisk in flour to form a roux and cook 1-2 minutes on medium heat
- Whisk in milks, breaking up any lumps
- Cook over medium heat, stirring, until the bechamel comes to a simmer and thickens.
- Reduce heat to low, add cheeses and heat until thoroughly melted and incorporated into the sauce. Salt and pepper to taste
- Add sauce to pasta and mix well. Transfer to oiled casserole
- Process crackers to fine meal with garlic poweder and mix with remaining 1 T. canola oil. Spread onto pasta mixture
- Bake 30 minutes at 350°F until golden and bubbly

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HMELIKIAN.