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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.
5 servings (serving size: 1 1/2 cups)


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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


Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside.

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.

Preheat oven to 350°.

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.

Created date

October 2003

Nutritional Information

Calories 360
Caloriesfromfat 30 %
Fat 11.8 g
Satfat 6.6 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 21.2 g
Carbohydrate 43.3 g
Fiber 1.9 g
Cholesterol 40 mg
Iron 2 mg
Sodium 522 mg
Calcium 496 mg