Ingredients
3 cups uncooked elbow macaroni12 ounces reduced-fat process cheese (Velveeta), sliced1/2 cup finely chopped onion1/3 cup all-purpose flour2 teaspoons ground mustard1/8 teaspoon pepper1 can (12 ounces) fat-free evaporated milk1-1/4 cups fat-free milk1/2 cup dry bread crumbs2 tablespoons butter, melted
Preparation
Cook macaroni according to package directions; drain. In a 13-in. x 9-in. baking dish coated with cooking spray, layer a third of the macaroni, half of the cheese and half of the onion. Repeat layers. Top with remaining macaroni.
In a bowl, combine the flour, mustard, pepper, evaporated milk and milk; pour over layers. Combine bread crumbs and butter; sprinkle over top.
Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
