Search

Light Cheddar and Macaroni

08/12/2024
Cheese
Total time: 40 min
Prep time: 10 min
Cook time: 30 min
Servings: 8
Light Cheddar and Macaroni
Cheese Butter Milk
Nutrition information
1 people made this

Ingredients:

  • 3/4 Pound Elbow Macaroni
  • 2 Teaspoons Unsalted Butter
  • 2 Cups Panko Bread Crumbs , found in most grocery stores or your local Asian market
  • 1/2 Cup Light Cheddar Cheese , coarsely grated
  • 1 Tablespoon Thyme
  • 1 Tablespoon Unsalted Butter
  • 3 Tablespoons All Purpose Flour
  • 2 3/4 Cups 1% Milk
  • 1 Cup Chicken Stock
  • 1 Cup Light Cheddar Cheese , coarsely grated
  • 1 Cup Light Jalapeño Cheddar Cheese , coarsely grated
  • 2 Teaspoons Dijon Mustard
  • 1 Tablespoon Thyme
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
See preparation

Directions:

  1. 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
  2. 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.*
  3. 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.
  4. In a large bowl, stir together macaroni, chicken stock and sauce. Transfer mixture to baking dish.
  5. Sprinkle breadcrumbs and cheese mixture evenly over macaroni and bake in middle of oven for 20 to 25 minutes, or until golden and bubbling.

Related Recipes