2 c. (8 oz.) elbow macaroni
2 tbsp. butter
1/2 tbsp. flour or cornstarch
2 c. skimmed milk
Salt and pepper
8 oz. cream cheese, room temperature

Cook macaroni for 7 minutes and drain.

Make a medium white sauce with butter, flour or cornstarch, milk, and salt and pepper to taste.

Stir softened cream cheese into sauce. In a 3 quart casserole, pour the sauce with cream cheese over macaroni slowly and bake at 350 degrees for 45 minutes. Top with seasoned bread crumbs.