Mediterranean Herb Baked Macaroni & Cheese
Posted: Sat Dec 05, 2009 1:17 am
Mediterranean Herb Baked Macaroni & Cheese
Herb Companion
Ingredients:
Macaroni:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups low fat milk
1/2 cup yellow onion, finely diced
1/4 cup chopped fresh parsley or savory
2 tablespoons fresh thyme leaves
2 cups sharp cheddar cheese, shredded
1 teaspoon sea salt, freshly grated
Fresh black pepper
Topping:
1/2 cup whole wheat or panko bread crumbs
2 tablespoons fresh parsley, chopped
1/2 cup chopped walnuts or pecans, chopped
Preparation:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta for 7 minutes, or to al dente.
Meanwhile, in a separate saucepan, heat the butter over medium heat. Whisk in the flour and mustard and keep it moving for 3 minutes. Make sure it's free of lumps. Stir in the milk, onion, parsley and thyme. Simmer for 10 minutes, stirring frequently.
Stir in 3/4 of the cheese and season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese, bread crumbs, parsley and walnuts. Bake for 30 minutes. Remove from oven and let rest for 5 minutes before serving.
Herb Companion
Ingredients:
Macaroni:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups low fat milk
1/2 cup yellow onion, finely diced
1/4 cup chopped fresh parsley or savory
2 tablespoons fresh thyme leaves
2 cups sharp cheddar cheese, shredded
1 teaspoon sea salt, freshly grated
Fresh black pepper
Topping:
1/2 cup whole wheat or panko bread crumbs
2 tablespoons fresh parsley, chopped
1/2 cup chopped walnuts or pecans, chopped
Preparation:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta for 7 minutes, or to al dente.
Meanwhile, in a separate saucepan, heat the butter over medium heat. Whisk in the flour and mustard and keep it moving for 3 minutes. Make sure it's free of lumps. Stir in the milk, onion, parsley and thyme. Simmer for 10 minutes, stirring frequently.
Stir in 3/4 of the cheese and season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese, bread crumbs, parsley and walnuts. Bake for 30 minutes. Remove from oven and let rest for 5 minutes before serving.