Baked Macaroni and Cheese

Elbow Macaroni, 6 oz
Butter, salted, 1 tbsp
All Purpose Flour, 1 tbsp
Low-fat evaporated milk, (12 fl. oz.),
Velveeta (Made with 2% Milk), 5 oz (1 cup, diced)
Reduced Fat Pepper Jack Cheese Slice, 4 slices, torn up
Pepper, black, 1 tsp
Kraft Finely Shredded Sharp Cheddar Cheese, 0.25 cup
Butter, salted, 1 tbsp
Progresso Bread Crumbs - Italian Style, 1 tbsp
Parmesan Cheese, grated, 1 tbsp

Preheat oven to 350. Spray 9x7 pan with cooking spray. In a large pot, cook macaroni as directed on box for al dente. Meanwhile melt butter in a large sauce pan over medium heat. Whisk in flour. Cook for 2 - 3 minutes. Slowly whisk in evaporated milk. Let cook for a few minutes to thicken. Stir in Velveeta cheese. Allow to melt, stirring often to keep it from sticking. Stir in remaining cheeses and pepper. Allow cheese to melt, stirring often to keep it from sticking. Drain macaroni and return to pot. Add cheese sauce. Stir to combine. Pour into greased 9x7 pan. Combine melted butter, bread crumbs and Parmesan cheese. Sprinkle over macaroni and cheese. Bake uncovered for 30-45 minutes.
Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MELIANICHOLS.