Classic Two-Cheese Macaroni

I love comfort food, and to celebrate the first day of October I decided to make one of my favorite comfort foods, Macaroni and Cheese. I tried a new recipe from Cooking Light.
I topped it with some toasted garlic bread crumbs I made from a loaf of Bouzie's bread. It turned out creamy and tasty with a nice crunchy garlicy top.



Classic Two-Cheese Macaroni

1/4 cup flour
2 1/2 cups 1 percent milk
1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided
6 ounces light processed cheese, cubed (such as Velveeta Light)
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup Cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with remaining Cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly.