Crunchy Crust Mac and Cheese

I really like the Fat Belly Diet recipes mostly because Diet really doesn't ring true here. It's REAL food and you have to follow portion sizes or the calories ADD up! That being said...I HATE mac n cheese....but this is an exception...it was awesome and the MUFA is Olive Oil. PS France LOVED it and I actually ate the leftovers the next day :).

For the Mac'n'Cheese:
4 oz of multigrain elbow macaroni (I used Quinoa Elbows)
3 Tbs of Panko bread crumbs
4 Tbs of olive oil
2 Tbs of of all-purpose flour
1/2 Tsp paprika
1/2 Tsp salt
1/2 Tsp of pepper
2 cups of fat-free milk
1/2 cup shredded reduced fat cheese

1. Pre-heat oven to 350°F. Coat and 8x8 baking dish with cooking spray.
2.Bring a medium pot of water to boil. Add the macaroni and cook according to package to directions.
3. Combine the bread crumbs and 2 tsps of the oil and stir with a fork evenly to coat.
4. Add the remaining 3 tbs + 1 tsp oil to a large saucepan. Set over medium-high heat. Whisk in flour, paprika, salt and pepper until smooth. Gradually add milk, stirring constantly. Cook, whisking for 5 minutes or until thickened. Remove from heat. Stir in the cheese until it melts. Stir in the macaroni. Pour in the baking dish. Top evenly with the crumb mixture.
5. Bake for 15 minutes or until bubbly and golden. Allow to sit for 10 minutes before serving.

Yum!