Everyone gets their own Individual Baked Mac and Cheese for dinner tonight! This meatless one-dish meal is just one of the many recipes featured in the CarbLovers Diet Cookbook.
2 1/2 cups low-fat milk (1%)
1/4 cup flour
1/8 teaspoon ground nutmeg
3 ounces grated reduced-fat cheddar cheese
2 ounces grated smoked gouda cheese
2 ounces grated reduced-fat gruyère or swiss cheese
1/4 teaspoon cayenne pepper
6 cups cooked elbow macaroni
1 cup unseasoned bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped thyme
2 teaspoons chopped parsley
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes). Add cheddar cheese, gouda cheese, gruyère or swiss cheese, and cayenne pepper; whisk until melted (1 minute). Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping. Bake at 400° until topping is browned and cheese is bubbling (30-35 minutes).
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