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1/3 cup all-purpose flour
2 1/3 cups 1 percent milk
1/2 cup shredded Fontina
1/2 cup grated Parmesan
1/2 cup shredded non-fat Cheddar
3 ounces reduced-fat processed American cheese (recommended: Velveeta Light), shredded
3 cups cooked elbow macaroni
1 1/2 cups broccoli florets, steamed
1/4 teaspoon salt
2 sprays nonstick cooking spray
1/2 cup seasoned bread crumbs
Pre-heat oven to 370 degrees F.
Combine flour and milk in a large saucepan over medium-high heat, whisking until blended. Reduce heat to medium and continue to cook over medium heat until thick, stirring constantly, about 10 minutes.
Whisk in all the cheeses and continue cooking until melted.
Remove cheese sauce from heat and stir in cooked macaroni and broccoli. Season with salt, to taste.
Lightly spray a 2-quart casserole dish with cooking spray. Pour pasta and cheese sauce mixture into dish. Top with breadcrumbs and bake for 30 minutes or until bubbly. Let stand for 5 minutes before serving.
Recipe Courtesy of Juan-Carlos Cruz
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