Macaroni & Cheese with Basil Breadcrumbs

By á-4174

Ingredients

• COOK:
• Makes: about 4 cups
• Total time: 1 hour
• 8 oz. dry pipette or elbow macaroni
• MELT:
• 3 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 2 cups whole milk, warmed
• 1 ⁄2 cup low-sodium chicken broth, warmed
• 3 oz. each fontina cheese, white Cheddar, and white American cheese, shredded
• 3 Tbsp. Parmesan, grated
• 2 tsp. prepared yellow mustard
• 1 tsp. Worcestershire sauce
• Salt, black pepper, nutmeg, and Tabasco to taste
• PROCESS:
• 2 slices soft white bread
• 10 leaves fresh basil
• 1 Tbsp. olive oil
• Nutrition Information
• Per cup: 692 cal; 38g total fat; 867mg sodium; 60g total carbs; 2g fiber; 30g protein

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°. Coat four 1-cup ovenproof baking dishes (or one 1-qt. baking dish) with nonstick spray

Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed on the package. Drain and set aside; return pan to medium-low heat.

Melt butter in the pan, then add flour, stirring until pasty. Gradually whisk in milk and broth, increase heat to medium, and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, Worcestershire; season with salt, pepper, nutmeg, and Tabasco. Fold in macaroni and transfer to prepared baking dishes.

Process bread, basil, oil, salt, and pepper to taste in a food processor until fine; sprinkle over macaroni. Bake until sauce is bubbly and crumbs are browned, 15 minutes