• 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.

Enjoy! :)

Original recipe by Ina Garten.

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