Mac & Cheese
by:
m
ingredients
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serves: 4
2 1/4 cups 1% low-fat milk, divided
1/2 an onion, diced
1 leaf bay
2 cloves garlic crushed
1 box uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 ounces cubed sharp cheddar cheese
3 ounces cubed gouda cheese
1/2 cup Panko breadcrumbs
1/2 cup Grated fresh Parmesan cheese
2 tablespoons Fresh parsley, chopped
Nutmeg, to taste
Servings Per Recipe: 4
Amount per Serving
Calories: 392
- Total Fat: 21.4 g
- Saturated Fat: 13 g
- Trans Fat: 0 g
- Cholesterol: 70.7 mg
- Sodium: 1384.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.7 g
- Sugars: 10.9 g
- Protein: 23.1 g
preparation
1. Add the milk, onion, bay leaf, and garlic to a large saute pan over medium heat. Heat until small bubbles form around the edges but be sure to not burn it. Cover and remove from heat. Let stand for 15 minutes.
2. Cook the macaroni according to package directions (cook until firm, you don't want them too mushy). Preheat your broiler. When the 15 minutes have passed, strain the milk mixture through a colander over a bowl, reserving the milk and discarding the solids. Add the milk back into a large saucepan over medium heat.
3. In a small bowl, whisk together 1/2 cup milk and two tablespoons flour. Add flour mixture and salt to the milk on the stove, stirring constantly with a whisk. Bring to a boil and cook for one minute, stirring constantly.
4. Remove from heat. Gradually add the cheese cubes to the hot milk, stirring with a spoon until the cheese melts.
5. Stir in the pasta.
6. Transfer the pasta to a 2 quart broiler-safe glass or ceramic baking dish. Top with panko and Parmesan cheese. Sprinkle lightly with nutmeg (nutmeg is a very powerful spice so use sparingly; maybe a 1/4 teaspoon for the entire dish).
7. Broil for 2 minutes or until crispy on top and golden brown.
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