As post on Dallas Morning News
SOURCE: The Wichita Eagle, adapted from a Cooking Light recipe

• 1 pound uncooked Barilla Plus elbow macaroni
• 1 slice dry, light wheat bread, torn into small pieces
• 2 ½ cups 1 percent milk
• 2 bay leaves
• 3 whole black peppercorns
• 1/4 cup flour
• 1 ¼ cups shredded sharp cheddar cheese made with 2 percent milk
• 3/4 cup shredded Swiss cheese
• ½ cup grated parmesan cheese
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
• 2 teaspoons olive oil
  

Preheat oven to 400 F. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl. Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.

Bring milk, bay leaves and peppercorns to a simmer. Remove from heat; cover and let stand 5 minutes. Discard bay leaves and peppercorns. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.

Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake for 20 minutes or until thoroughly heated. Makes 10 1-cup servings.

Note: If the bread isn't dry, you can put the pieces on a cookie sheet and bake in a 200-F oven for about 45 minutes.

PER SERVING: Calories 296 Fat 4.5 g Fiber 3.5 g
Carbohydrates 37.4 g Protein 18.5 g