2 1/4 cup whole wheat elbow macaroni1 cup skim milk
3 oz. shredded low-fat Swiss cheese
5 oz. shredded low-fat Cheddar cheese (the milder the better, though it's personal pref.)
olive oil cooking spray
1 tbsp. Panko whole wheat breadcrumbs
2 tbsp. low-fat Parmesan cheese
1/4 cup whole wheat flour (or brown rice flour)
Preheat oven to 350 F.
Cook macaroni as directed. Drain and set aside.
Lightly spray an 8 inch baking pan with cooking spray.
In a small saucepan (not on the stove yet), whisk the flour and milk together until there are no lumps. Put the saucepan on the stove on medium heat, and when the milk-flour mixture is warm, add the Swiss cheese until melted. Then add the cheddar cheese until you have a thickened cheese sauce. Add the mixture to the cooked macaroni and transfer it all to the baking pan.
In a small bowl, mix the Parmesan cheese with the Panko breadcrumbs, and lightly sprinkle the mixture over the macaroni. Bake in the oven 15-20 minutes.
Enjoy with fresh tomatoes or as a side dish. I love it with sea salt and fresh pepper!
Also: this recipe is very low fat.
