Mac and Cheese

Servings: 2


1 1/3 cups small elbow macaroni
1 slice whole wheat bread
2 tablespoons butter
2 tablespoons flour
3/4 cup lowfat milk
3/4 cup canned vegetable broth
2 green onions, thinly sliced
1 1/2 cups grated Wisconsin sharp cheddar cheese

Cooking Directions:

Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.

Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.

Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9 inch pie plate. Sprinkle crumbs over top. Broil until crumbs brown, about 2 minutes, and serve.

Note: Recipe can be doubled.

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