Basil- and oregano-spiked bread crumbs add flair, but no fat, to already-rich macaroni and cheese in this quick and easy update of a classic comfort food.
MACARONI WITH CHEESE AND HERB BREAD CRUMBS
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 4 servings
2 cups each: small macaroni, milk
1 1/2 tablespoons flour
2 teaspoons Dijon mustard
3/4 teaspoon each: salt, freshly ground pepper
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1 1/2 cups shredded medium Cheddar cheese
3 tablespoons fine dry bread crumbs
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1. Heat oven to 350 degrees. Heat large pot of water to boil. Add macaroni; cook according to package directions. Drain well; return to hot pan.
2. Combine 3 tablespoons of the milk with flour and mustard in small bowl. Heat remaining milk over medium heat until hot. Add flour mixture; cook, stirring, 2 minutes. Add salt, pepper and cheese; stir until cheese has almost melted. Pour over macaroni, mixing well. Transfer to lightly greased 9-inch square baking dish.
3. Combine bread crumbs, basil and oregano in bowl. Sprinkle over top of casserole. Bake 20 minutes, or until heated through and thickened. Run dish under hot broiler to brown top, if desired. Cool slightly before serving.
Nutrition information per serving:
Calories ……… 455 Fat ………. 18 g Sat. fat …… 1 g
% cal. from fat … 35 Chol. ……. 55 mg Sodium ….. 870 mg
Carb. ……….. 51 g Protein …… 22 g Fiber ……. 2.2 g