INGREDIENTS
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8 ounces large elbow macaroni
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2 cups 1% low-fat milk
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3 tablespoons all-purpose flour
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1/2 teaspoon black pepper
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Dash of ground red pepper
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3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
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2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
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1/4 teaspoon kosher salt
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Cooking spray
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1/4 cup fresh breadcrumbs
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Creamy Tomato Soup
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Green Salad with Simple Vinaigrette