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Crunchy Baked Macaroni And Cheese Casserole

pasta, cheese

1 tablespoon margarine or butter
3 tablespoons all-purpose flour
1 1/4 cups 2% milk
1 1/3 cups chicken stock
1 1/4 cups grated Cheddar cheese
12 ounces macaroni
----Topping----
1/2 cup corn flake crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon margarine or butter

Preheat oven to 450 F. Spray 2-quart casserole dish with vegetable spray. In saucepan over medium heat, melt margarine; add flour and cook, stirring, for I minute (mixture will be crumbly) . Gradually add milk and stock, stirring constantly; let simmer for 5 to 8 minutes or until slightly thickened, stirring constantly. Stir in cheese and cook until melted, approximately I minute. Remove from heat. In pot of boiling water cook the pasta according to package directions or until tender but firm; drain. Toss with cheese sauce and pour into prepared casserole dish. In small bowl, combine corn flake crumbs, Parmesan and margarine. Sprinkle over casserole and bake just until top is browned, approximately 10 minutes.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 8 servings

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