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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Clean Eating Magazine May/June 2009 Ingredients:
2 1/4 cups whole-wheat elbow macaroni |
olive oil flavored cooking spray |
1/4 cup stone-ground whole-grain brown rice flour |
1/4 teaspoon sea salt |
1 cup skim milk |
3 ounces light swiss cheese, finely shredded |
5 ounces low-fat cheddar cheese, finely shredded |
1 tablespoon whole-wheat panko breadcrumbs |
2 tablespoons reduced fat parmesan cheese |
Directions:
1. Cook macaroni according to package directions.
2. Preheat oven to 375F degrees.
3. Lightly mist an 8-inch diameter (1 1/2 qt) casserole dish with cooking spray.
4. Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste.
5. Then add remaining milk, whisking as you do, making sure that no lumps remain.
6. Place a medium nonstick saucepan over medium heat and add flour-milk mixture.
7. When milk is warm, add Swiss cheese and stir quickly and frequently with a wooden spoon until cheese is completely melted and incorporated.
8. Add cheddar cheese and continue stirring until cheese is completely melted and mixture begins to thicken slightly.
9. Stir in cooked macaroni, then transfer mixture to casserole dish.
10. In small bowl, stir together breadcrumbs and Parmesan.
11. Sprinkle crumb mixture evenly over top of macaroni.
12. Bake 15 to 20 minutes, or until topping is lightly browned.
13. Allow to stand 5 minutes. Serve.
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