1/2 Tbsp. butter 2 Tbsp. all-purpose flour 1 cup low-fat milk 1 1/2 cups reduced fat, extra sharp cheddar cheese 1/4 cup fresh, grated Parmesan cheese 4 cups cooked whole wheat macaroni or penne 1/4 cup breadcrumbs preferable panko
Preheat oven to 400 degrees. Melt the butter in a large saucepan over medium heat and add the flour, cooking and stirring until it's fully incorporated and lightly golden. Add the milk slowly, whisking constantly to work out any lumps that may form. Cook for 3 to 5 minutes, until the mixture thickens slightly. Stir in the cheddar and parmesan, cook until fully melted. Toss the sauce with the pasta, place in a large baking dish, and top with the breadcrumbs. Bake for 30 minutes, until the breadcrumbs are toasted and a crust has formed on top.