Crunchy Mac & Cheese

4 oz multigrain elbow macaroni
3 Tbsp panko bread crumbs
4 Tbsp olive oil
2 Tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp salt
1/8 tsp ground black pepper
2 c fat-free milk
1/2 c (2 oz) shredded reduced-fat Cheddar cheese

1. Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with cooking spray.

2. Bring a medium pot of water to a boil. Add the macaroni and cook according to package directions. Drain, rinse with cold water, and drain again. Set aside.

3. Combine the bread crumbs and 2 teaspoons of the oil and stir with a fork to evenly coat.

4. Add the remaining 3 tablespoons + 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt, and pepper until smooth. Gradually add the milk, whisking constantly. Cook, whisking, for 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 crumb mixture.

5. Bake for 15 minutes, or until bubbling and golden. Allow to rest for 10 minutes before serving.

http://www.prevention.com/health/weight-loss/flat-belly-diet/crunchy-crust-mac-and-cheese/article/91e29d05d2f37210VgnVCM10000030281eac____