Mac and Cheese from cook Yourself Thin |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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They aired the episode today with this recipe. It sounded so good and I did not want to lose it-so I am posting it for all to find. Ingredients:
2 cups whole wheat elbow macaroni |
1 1/2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 1/2 cups skim milk, warmed for 1 minute in the microwave |
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups) |
2 teaspoons worcestershire sauce |
1/4 teaspoon salt |
1 pinch pepper |
1 pinch ground nutmeg |
1/4 cup whole wheat bread crumbs |
Directions:
1. Preheat the broiler.
2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.
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