Don’t ‘Waist’ Your Food! Delicious Recipes That Won’t Expand Your Waistline

MAC & CHEESE

2 cups multigrain elbow macaroni

1 1/2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cup skim milk, warmed for 1 minute in the microwave, or heated on stove

8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

Pinch of pepper

Pinch of freshly grated nutmeg

1/4 cup Panko crumbs or whole-wheat bread crumbs

1. Preheat the broiler.

2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.

3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.

4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.

5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.