1/2 pound elbow macaroni
1/2 cup plain bread crumbs
2 tablespoons butter
2 tablespoons all-purpose flour
1 cups milk
1/2 cup shredded white American cheese
1/2 cup shredded Provolone cheese
1 cup shredded yellow Cheddar cheese
3/4 pound good quality deli roast beef, sliced as thick as bacon, chopped
1 small bell pepper, chopped (any color, I mixed green and red)
Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes. Melt 2/3 of the combined cheeses into the sauce.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and veggies to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with remaining cheese. Spray the top with the butter flavored spray and sprinkle with the bread crumbs. Brown under broiler 3 to 4 minutes, serve.