10min
Prep time
30min
Cook time
8
Servings
Light Cheddar and Macaroni
Ingredients:
Directions:
- Preheat oven to 400 degrees Fahrenheit and butter a 3-quart shallow baking dish. Fill a large pot three-fourths full with water and add a pinch of salt. Cook macaroni until al dente
- Melt butter in a sauté pan and add panko breadcrumbs. Season with salt and pepper. Keep stirring over medium heat until golden brown. Let cool and add 1/2 cup of Cheddar until combined.*
- In a large saucepan, melt butter over low to medium heat and stir in flour, stirring for 3 minutes. Whisk in milk. Bring sauce to a boil, whisking constantly, and simmer. Whisk occasionally for 3 minutes. Stir in remaining Cheddar, mustard, thyme, salt and pepper. Remove pan from heat.
- In a large bowl, stir together macaroni, chicken stock and sauce. Transfer mixture to baking dish.
- Sprinkle breadcrumbs and cheese mixture evenly over macaroni and bake in middle of oven for 20 to 25 minutes, or until golden and bubbling.
Note*
Can be made one day in advance and refrigerated.
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1 people made this
Nutrition Information
- Per serving
- Calories 410
- Total Fat 11g
- Cholesterol 30mg
- Sodium 610g
- Total Carbohydrate 58g
- Protein 21g
