• Note: I like to double the cheese sauce to make it more juicy and creamy.
• COOK
• 3/4 box elbow macaroni
• SAUCE
• 1/2 stick butter and 2 to 3 Tbl flour
• 3/4 cup low fat milk
• Melt butter-add flour and wish. Add milk & cook over med heat till thickened.
• Add 1/4 lb American cheese slices (about 6 slices and when I double it I use non fat am cheese for the 2nd half)
• When it melts-add 2 Tbl Adobo seasoning.
• If too thick-add little more milk then put macaroni in casserole dish and pout sauce over top and mix well.

1. sauce over top and mix well.
2. TOPPING
3. Melt 3 Tbl butter and add 1/2-3/4 Cup Italian bread crumbs and stir with fork and spread over Mac & Cheese.
4. BAKE 350---30 minutes.
5. Note: You can use all low fat cheese, Low fat milk and if you don't mind margerine instead of butter this can be very figure friendly in right proportions.

This dish came to me thru a friend many years ago and ever since, every family gathering is is requested by everyone and especially one of the most picky eaters you could meet. Note: I like to double the cheese sauce to make it more juicy and creamy.