Healthier Baked Mac and Cheese

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• 375 grams whole wheat macaroni ( about 3 cups dry)
  Ingredient note

  Source: 375 grams whole wheat macaroni ( about 3 cups dry)
• ¼ cup butter or margarine
  Ingredient note

  Source: ¼ cup butter or margarine
• ¼ cup all purpose flour
  Ingredient note

  Source: ¼ cup all purpose flour
• 1 ½ cups 1% milk
  Ingredient note

  Source: 1 ½ cups 1% milk
• 1 ½ cups chicken broth
  Ingredient note

  Source: 1 ½ cups chicken broth
• ¾ teaspoon salt
  Ingredient note

  Source: ¾ teaspoon salt
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• ¼ teaspoon paprika
  Ingredient note

  Source: ¼ teaspoon paprika
• 2 cups + 1 cup shredded cheddar cheese (low fat if desired)
  Ingredient note

  Source: 2 cups + 1 cup shredded cheddar cheese (low fat if desired)
• ⅓ cup Panko bread crumbs
  Ingredient note

  Source: ⅓ cup Panko bread crumbs

1. Cook macaroni according to package directions (you want it al dente or a little undercooked, as it will continue cooking in the oven). Drain and rinse under cold water.
2. Preheat oven to 350 degrees F (if baking right away)
3. Meanwhile, make the sauce. In a large skillet, melt butter. Stir in flour, salt, pepper and paprika and cook 1 minute.
4. Whisk in milk and chicken broth and cook over medium heat, whisking often, until thickened (about 5-6 minutes).
5. Stir in 2 cups cheese until melted. Add pasta to sauce and stir to combine. Taste and adjust seasonings as desired.
6. Pour into a lightly greased 9x13" baking dish and top with remaining cheese and Panko bread crumbs.
7. Bake at 350 degrees for 10-15 minutes or until bubbly. Broil for 1-2 minutes to brown the top if desired.