- Large elbow macaroni noodles, 16 oz
- Lowfat milk, 1 qt
- Sharp cheddar cheese, shredded, 16 oz.
- Panko bread crumbs, 1/2 cup
- All-purpose flour, 1/2 cup
- Butter, 2 tbsp
- 1 tsp salt
- 1 tsp pepper
- Pinch of nutmeg (optional)
Step 1: Boil macaroni noodles until cooked. Drain and set aside.
Step 2: Heat the milk and 1 tbsp butter in a saucepan on medium heat, but do not boil.
Step 3: Using a whisk, slowly whisk the flour into the milk. Add the flour, little by little, and whisk continuously to avoid clumping. The milk should start to thicken.
Step 4: When the milk is thickened, add the cheese and stir until melted. Add salt, pepper, and nutmeg.
Step 5: In a large bowl, combine the macaroni noodles and cheese sauce.
Step 6: Pour the macaroni into a baking dish and set aside. Optional: You can also put slices of tomato on top of macaroni.
Step 7: Melt a tbsp of butter and combine with panko bread crumbs, then sprinkle on the top of the macaroni.
Step 8: Bake in a 375 oven for 30 minutes.
Step 9: Let the macaroni cool for 5 minutes, before serving.