1 (14.5 oz) box elbow noodles
1 stick light butter
1/3 cup flour
1 teaspoon Penzey's Smoky 4S Seasoned Salt
1/4 tsp pepper
1-1/2 cups fat free buttermilk
1-1/2 cups skim milk
8 oz 2% Velveeta, cubed
4 oz block Smoked Gouda, shredded
4 oz block Smoked Cheddar, shredded
Topping:
2 tbsp light butter
1/4 cup panko bread crumbs
Preheat oven to 350.
Cook noodles according to direction on box. Drain.
While noodles are cooking melt butter in large deep sauce pan. Stir in flour seasoned salt and pepper. Slowly add in milks. Bring to a boil. Boil 2 minutes or until mixture thickens. Stir in Velveeta until melted. Slowly add in Gouda and cheddar. Stir until all the cheese is melted and smooth.
Pour cheese mixture over noodles. Stir until well combined. Pour in a casserole dish sprayed with cooking spray.
Melt 2 tbsp butter. Stir in panko bread crumbs. Spread evenly on top of noodles.
Bake 25-30 minutes or until topping is golden brown.
