Stout Mac & Cheese

8 oz whole wheat elbow or penne
2 Tbsp butter or margarine, divided
3/4 tsp salt, divided
1/3 cup panko bread crumbs
2 Tbsp whole wheat flour
1/4 cup minced garlic
1/4 tsp black pepper
1 cup skim milk
1/4 cup Irish stout beer
3/4 cup reduced-fat sharp cheddar cheese
3/4 cup reduced-fat Italian cheese blend

Preheat oven to 375 degrees. Spray baking dish with non stick cooking spray.

Cook pasta according to its directions. Al dente is fine. Cool pasta and set aside for later.

Microwave 1 Tbsp margarine in a bowl until melted. Stir in 1/8 tsp salt until dissolved. Toss panko crumbs with melted margarine until evenly coated; set aside.

In a large saucepan over medium heat, melt remaining margarine in large skillet. Add flour and cook until light brown, stirring frequently. Stir in minced garlic, remaining salt and black pepper. Slowly whisk in milk and stout. Increase heat to medium high and gradually add cheeses and thoroughly mix.

In a bowl, combine the cooked pasta and cheese/milk mixture. Pour into prepared pan or ramekins. Top with bread crumbs over the top.

Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling