Baked Mac and Cheese #Recipe

I got this recipe from the Carb Lovers Diet Cook Book, which I’m reviewing. I haven’t made any more recipes from the book yet. I wasn’t very fond of this recipe, to be honest. It kind of turned out dry and for some reason the red pepper didn’t mix throughout the whole recipe leaving spots a little too hot and others with no heat at all. I thought it was kind of flavorless as well. I thought it was way too much work for the way it turned out. I hope to have better luck with the other recipes in this book. If you make this recipe, I’d love to hear if you have better luck! Here’s the recipe:

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Baked Mac and Cheese Recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 433 kcal

Ingredients

• 2 1/2 c low-fat milk 1%
• 4 T flour
• 1/8 t ground or freshly grated nutmeg
• 3 oz reduced-fat cheddar cheese grated
• 2 oz smoked Gouda cheese grated
• 2 oz reduced-fat Gruyere or Swiss cheese grated (I used swiss)
• 1/4 t cayenne pepper
• 1/4 t pepper
• 6 c cooked elbow macaroni
• 1 c unseasoned bread crumbs
• 2 T freshly grated Parmesan cheese
• 2 t chopped thyme
• 2 t chopped parsley
• 1 t olive oil or butter
• 1/4 t salt
• 1/4 t pepper

Instructions

1. Preheat oven to 400.
2. Whisk together milk and flour in a medium saucepan and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring until thickened, about 10 minutes.
3. Add cheddar, Gouda, Gruyere, cayenne, and pepper; whisk until melted, 1 minute. Add macaroni and stir to combine.
4. Toss bread crumbs, Parmesan, thyme, parsley, oil, salt, and pepper in a small bowl.
5. Place six individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet. Spoon 1 cup macaroni mixture into each ramekin and sprinkle with 1/6 cup bread-crumb topping.
6. Bake until topping is browned and cheese is bubbling, 30-35 minutes. Serve hot.