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| photo credit: cooking light magazine |
Serves 6 (1 cup serving)
418 cal | 13.2g | 18.9g protein | 55.2g carb
2 ¼ cups skim milk, divided
1 medium onion, chopped
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¾ cup shredded fontina cheese
½ cup shredded Gruyere cheese
1 ½ teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil
1. Heat 1 ¾ cups milk, onion and bay leaf in saucepan until tiny bubbles form around edges. Do not boil. Cover and remove from heat. Let stand for 15 min.
2. Cook pasta according to package directions and drain.
3. Strain milk mixture through colander over a bowl. Discard solids. Return milk to saucepan over medium heat.
4. Whisk remaining ½ cup milk and four in small bowl until well blended. Gradually stir flour mixture into saucepan, whisking constantly. Bring mixture to a boil while stirring and cook 1 minute. Remove from heat and let cool for 5 minutes.
5. Gradually add fontina and Gruyere cheeses, stirring until cheese melt. Stir in pasta and truffle oil. Transfer mixture into a 2-quart baking dish.
6. Preheat broiler.
7. Combine bread, Parmesan and garlic in a food processor until course crumbs form. Drizzle with olive oil and pulse. Sprinkle breadcrumb mixture over pasta. Broil dish for 2 minutes or until golden brown. Bon appétit!
adapted from cooking light magazine
I served mine with rosemary lamb chops and apricot-glazed asparagus spears. What will you serve your mac and cheese with?