Ingredients
1⁄4 cup shredded Swiss cheese
1⁄4 cup shredded cheddar cheese
1⁄4 tsp salt
1 teaspoon garlic
8 ounces small shell pasta, cooked
6 slices bacon, cooked and chopped
1 slice whole-wheat bread, processed into crumbs
1/2 cup grated Parmesan cheese
4 Tablespoons butter
1 1⁄2 cups skim milk
2 tbsp all-purpose flour
Directions
Preheat the oven to 375° F.
Prepare a 9" x 13" casserole dish with
nonstick cooking spray.
Place the 2 Tablespoons butter in a medium
saucepan, melt over medium-low heat, and cook until foaming.
Add the flour and stir well with a wooden spoon
for 1 to 2 minutes.
Slowly pour in the milk, whisking to
incorporate.
Cook, stirring occasionally, until the mixture thickens,
about 15 minutes.
Add the Swiss, cheddar cheeses, and 1/4 cup Parmesan
cheese.
Stir to combine and heat the sauce until the
cheese is just melted.
Season with salt.
In a large mixing bowl, combine the sauce, bacon,
and cooked macaroni; toss to coat.
In the microwave melt 2 Tablespoons.
Combine the butter, breadcrumbs and Parmesan in
a small bowl and mix.
Pour the pasta mixture into the prepared baking dish.
Top with the breadcrumb mixture.
Bake uncovered until bubbly and golden, about 15
- 25 minutes.
