4 oz multi-grain macaroni 4 tbsp olive oil, divided 3 tbsp Panko bread crumbs 2 tbsp flour 1/2 tsp paprika 1/2 tsp salt 1/8 tsp black pepper 2 c fat-free milk 1/2 c shredded, reduced-fat Cheddar cheese – 1. Preheat oven to 350°F. Coat 8-inch x 8-inch baking dish with vegetable spray. 2. Bring a pot of water to a boil, and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil. 3. Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs. 4. Bake for 15 minutes or until bubbling and golden. Allow to sit for 10 minutes before serving. at Tag Your Best Friends

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