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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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To gain an extra measure of flavor, I like to steep the milk with onion and herbs before making the sauce. Smoked Gouda works great for the second cheese. Ingredients:
2 (1-ounce) slices white bread |
2 cups 2% reduced-fat milk, divided |
1/2 cup thinly sliced onion |
1 teaspoon black peppercorns |
4 parsley sprigs |
2 thyme sprigs |
1 bay leaf |
1 garlic clove, minced |
4 teaspoons all-purpose flour |
1/2 teaspoon prepared mustard |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
4 cups hot cooked elbow macaroni (8 ounces uncooked) |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese |
1/3 cup (1 1/2 ounces) shredded smoked gouda or gouda cheese |
cooking spray |
Directions:
1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside.
2. Combine 1 1/2 cups milk and next 6 ingredients (1 1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Strain milk mixture through a sieve into a large bowl; discard solids.
3. Preheat oven to 350°.
4. Place flour in a small bowl; gradually add 1/2 cup milk, stirring with a whisk until blended. Add flour mixture, mustard, salt, and red pepper to milk mixture, stirring well with a whisk. Stir in macaroni and cheeses; spoon into an 8-inch square baking dish coated with cooking spray. Top with breadcrumbs. Bake at 350° for 25 minutes or until lightly browned.
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