MAC AND CHEESE FROM "COOK YOURSELF THIN"

Mac and Cheese from

Provided by CeeGee

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

Preheat the broiler.
Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
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.
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.
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.

Nutrition Facts : Calories 413.4, Fat 10.1, SaturatedFat 5.8, Cholesterol 25.9, Sodium 674.9, Carbohydrate 55.6, Fiber 5.5, Sugar 1.4, Protein 27.8