Ingredients
2 1/2 c low-fat milk (1%)
4 T flour
1/8 t ground or freshly grated nutmeg
3 oz reduced-fat cheddar cheese, grated
2 oz smoked Gouda cheese, grated (I used mozzeralla)
2 oz reduced-fat Gruyere or Swiss cheese, grated
4 T flour
1/8 t ground or freshly grated nutmeg
3 oz reduced-fat cheddar cheese, grated
2 oz smoked Gouda cheese, grated (I used mozzeralla)
2 oz reduced-fat Gruyere or Swiss cheese, grated
1/4 t cayenne pepper
1/4 t pepper
6 c cooked elbow macaroni
1 c unseasoned bread crumbs
2 T freshly grated Parmesan cheese
2 t chopped thyme
2 t chopped parsley
1 t olive oil or butter
1/4 t salt
1/4 t pepper
1/4 t pepper
6 c cooked elbow macaroni
1 c unseasoned bread crumbs
2 T freshly grated Parmesan cheese
2 t chopped thyme
2 t chopped parsley
1 t olive oil or butter
1/4 t salt
1/4 t pepper
Instructions
Preheat oven to 400.
Whisk together milk and flour in a medium saucepan and bring to a boil over high heat.
Whisk together milk and flour in a medium saucepan and bring to a boil over high heat.
Reduce heat, add nutmeg, and cook, stirring until thickened, about 10 minutes.
Add cheddar, Gouda, Gruyere, cayenne, and pepper; whisk until melted, 1 minute.
Add cheddar, Gouda, Gruyere, cayenne, and pepper; whisk until melted, 1 minute.
Add macaroni and stir to combine.
Toss bread crumbs, Parmesan, thyme, parsley, oil, salt, and pepper in a small bowl.
Place six individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet. Spoon 1 cup macaroni mixture into each ramekin and sprinkle with 1/6 cup bread-crumb topping.
Bake until topping is browned and cheese is bubbling, 30-35 minutes. Serve hot.
Toss bread crumbs, Parmesan, thyme, parsley, oil, salt, and pepper in a small bowl.
Place six individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet. Spoon 1 cup macaroni mixture into each ramekin and sprinkle with 1/6 cup bread-crumb topping.
Bake until topping is browned and cheese is bubbling, 30-35 minutes. Serve hot.
1 comment:
Yummy! Keep these recipes coming!
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