Macaroni and Cheese

Ingredients:
• 1 cup uncooked elbow or shell pasta (I use whole wheat)
• 1 ½ cups low fat milk
• 2 tbsp flour
• 2 tbsp grated parmesan cheese
• ¾ cup packed grated reduced fat sharp cheddar cheese
• ¼ cup grated regular sharp cheddar
• 1/8 tsp pepper
• ¼ tsp Dijon mustard
• ¼ tsp salt
• Optional topping – 1 tsp olive oil, 2 tbsp parmesan & 2 tbsp breadcrumbs
• Optional – chopped broccoli, salsa, tuna, etc.


Directions:

Heat the oven to 375 degrees. In a saucepan combine 1 cup milk and a bit of flour at a time, stirring over low heat until the flour is dissolved. Add the rest of the milk and stir until it forms a smooth gravy-like consistency. Add parmesan cheese. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove from heat and add cheese (either reserve ¼ cup for the top or use it all here), dijon, salt and pepper.

Fill a large saucepan with salted water. Bring to a boil. Add macaroni; cook 2-3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. If using fresh broccoli add with pasta 2-3 minutes before you are going to take it off the heat. If using frozen broccoli, thaw it and squeeze out the excess water, then add to the pasta when assembling the casserole. Transfer the macaroni to a colander, rinse under cold running water, and drain well (it is important to get rid of the starch so the cheese sauce can absorb better and won’t get clumpy). Stir macaroni into the cheese sauce.

Pour the mixture into a sprayed casserole dish. Sprinkle reserved ¼ cup cheese (if using) and scatter breadcrumb mixture or parmesan cheese over the top. Bake until cheese is bubbly, about 20 minutes, and then broil for 3 minutes to nicely brown the top. The pasta will continue cooking while it bakes. Transfer dish to a wire rack to cool for 5 minutes; serve.