Multigrain Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups) |
2 tablespoons unsalted butter |
2 tablespoons bread crumbs |
kosher salt and pepper |
1 tablespoon chopped fresh flat-leaf parsley (optional) |
1 tablespoon all-purpose flour |
1 1/2 cups whole milk |
3 1/2 cups grated cheddar (12 ounces) |
Directions:
1. Cook the macaroni according to the package directions. Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the bread crumbs and cook, stirring, until golden, 1 to 2 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and the parsley (if using). Transfer to a small bowl and set aside. Wipe out the saucepan and melt the remaining tablespoon of butter over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until the sauce has slightly thickened, 5 to 7 minutes. Add the Cheddar and 1 1/2 teaspoon salt and whisk until the cheese melts. Stir in the macaroni. Divide among bowls and sprinkle with the bread crumbs.
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