Recipe Categories

Ingredients

• non-stick cooking spray

• 1/4 cup breadcrumbs

• 1/4 teaspoon paprika, if desired

• 2 tablespoon butter, melted

• 2 cup dry small elbow macaroni, cooked and drained (4 cups cooked)

• 2 tablespoon butter

• 2 tablespoon all purpose flour

• 1 (12 oz) can PET® Evaporated Milk

• 1/2 cup water

• 1/2 teaspoon salt

• 2 cup (8 oz) shredded Cheddar or sharp Cheddar cheese

• 1 cup (4 oz) pasteurized prepared cheese product, cut into small cubes

Instructions

HEAT oven to 350°F. Spray 1-1/2 quart baking dish with no-stick spray. Combine breadcrumbs, paprika and melted butter in a small bowl.

MELT 2 tablespoons butter in a 4-quart saucepan. Whisk in flour, stirring constantly until bubbly and lightly browned. Add evaporated milk, water and salt. Simmer, stirring until thickened. Stir in cheese. Cook over low heat until mixture is smooth. Add cooked macaroni. Stir until cheese sauce coats pasta evenly. Pour into prepared baking dish. Sprinkle with breadcrumb topping.

BAKE for 26-28 minutes or until bubbly and light golden brown.