Light Cheddar and Macaroni
Ease: Moderate
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 8 servings
Ingredients:
3/4 pound elbow macaroni
2 teaspoons unsalted butter
2 cups panko breadcrumbs (found in most grocery stores or your local Asian market)
1/2 cup coarsely grated Cabot 50% Light Cheddar
1 tablespoon fresh thyme
1 tablespoon unsalted butter
3 tablesoons all-purpose flour
2 3/4 cups low-fat milk
1 cup chicken stock
1 cup coarsely grated Cabot 50% Light Cheddar
1 cup coarsely grated Cabot 50% Light Jalapeno Cheddar
2 teaspoons Dijon mustard
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
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.
Melt butter in a saute 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.*
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.
In a large bowl, stir together macaroni, chicken stock and sauce. Transfer mixture to baking dish.
Sprinkle breadcrumbs and cheese mixture evenly over macaroni and bake in middle of oven for 20 to 25 minutes, or until golden and bubbling.
*Can be made one day in advance and refrigerated.
Nutrition Information:
Calories 410
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 30 mg
Sodium 610 mg
Calcium 35% Daily Value
Protein 21 g
Carbohydrates 58 g
Dietary Fiber 2 g
Recipe Source:
Created by Chef Jon Ashton on behalf of Cabot Creamery
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