Ingredients

• 2 cups (210 g) elbow macaroni, uncooked
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (60 g) plus 1 teaspoon light butter spread, divided use
• 1/4 teaspoon salt
• 1 1/3 cups (320 ml) skim milk
• 1 cup (115 g) cubed American cheese or yellow cheese

Crumb Topping

• 2 slices bread, white or wheat
• dash black pepper
• dash garlic powder
• dash oregano
• dash dried minced onion
• dash cayenne pepper

Preparation

1. Preheat oven to 350°F (180°C).
2. Cook macaroni as directed on package. Drain.
3. Spray an 8-inch x 8-inch (20 cm X 20 cm) baking dish with vegetable cooking spray then add macaroni to dish.
4. Place butter, flour, salt, and milk into the Vitamix container in the order listed and secure lid.
   Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much.
7. Remove the lid plug and add cheese through the lid opening.
8. Blend for 1 minute.
9. Pour over macaroni and mix thoroughly.
10. Cover macaroni with bread crumb mixture and bake until top is golden brown, about 30 minutes.
11. To make crumb topping, toast 2 pieces of bread and squeeze each piece into a ball.
12. Select Variable 1.
13. Turn machine on and slowly increase speed to Variable 4.
14. Remove the lid plug.
15. Drop each bread ball through the lid plug opening.
16. Blend until you have crumbs. Add seasonings to the crumbs.