Rocco's Skinny Mac and Cheese

By lisalang

Ingredients

• 1 box (10 ounces) dried spelt elbow macaroni
• 1 1/4 cups skim milk
• 1 carton (6.5 ounces) light garlic and herb spreadable cheese (such as Alouette)
• 6 ounces reduced-fat cheddar cheese, shredded
• 1/4 cup crumbled reduced-fat blue cheese
• 1/2 cup whole wheat panko bread crumbs
• Butter-flavored cooking spray

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees F. In a large pot cook macaroni according to package directions; drain and return to the pot.

2. Meanwhile, in a medium saucepan combine skim milk, spreadable cheese, cheddar cheese, and blue cheese. Cook and stir over medium-low heat until cheese is melted. Add cheese sauce to the cooked macaroni and stir until well combined. Transfer to a 2-quart casserole that has been coated with cooking spray. Sprinkle with the panko. Coat the top of the panko crumbs with cooking spray.

3. Bake, uncovered, for 15 minutes or until just heated through and top is lightly browned.