Fannie Farmer's Macaroni and Cheese (Lite)

So, this is my claim to fame dish I guess.  I don't see what all the hullabaloo is, it is really easy.  I took the old Fannie Farmer edition of this recipe and made it into a lighter calorie version that still maintains excellent taste.

Fannie Farmer's Macaroni and Cheese (LITE) Serves 8
16oz Elbow Macaroni
1 stick of butter
1/2 cup flour
4 cups Skim Milk or whatever you use
1 1/2 tsp Salt and Pepper (do not skip this)
16oz shredded Sharp Cheddar (do NOT use mild)
Bread crumbs (optional)

1. Preheat oven to 400F
2. Cook and drain macaroni according to package
3. In a large skillet melt butter
4. Stir in the flour to make a roux
5. Gradually add the milk while whisking.  Add salt and pepper.
6. Bring mixture to a boil while stirring constantly.  Boil for 2 minutes, then reduce to medium heat for 7 minutes.
7. Add shredded cheddar to above mixture and stir until well blended.
8. Pour drained macaroni into mixture and stir.
9. Pour entire contents of the pan into a 9x13 and sprinkle with breadcrumbs if desired.
10. Bake in oven for 20 minutes.

*I make this in huge quantities for many people.  Multiply the recipe by 4 for a 16 quart roaster.  Multiply by 5 for an 18 quart roaster. When making it in roaster just dump the macaroni in and pour butter/cheese sauce over it and mix in the roaster. Enjoy!