Macaroni-and-Cheese

Ingredients

  • 4 parsley sprigs
  • ¼ teaspoon salt
  • 1 bay leaf
  • 1/3 cup (1 1/2 ounces) shredded smoked Gouda or Gouda cheese
  • 4 cups hot cooked elbow macaroni (8 ounces uncooked)
  • 4 teaspoons all-purpose flour
  • 1 ½ cups (6 ounces) shredded reduced-fat sharp cheddar cheese
  • + 9 more ingredients
    • 2 cups 2% reduced-fat milk, divided
    • 2 thyme sprigs
    • 1/8 teaspoon ground red pepper
    • Cooking spray
    • 1 teaspoon black peppercorns
    • 1 garlic clove, minced
    • ½ cup thinly sliced onion
    • 2 (1-ounce) slices white bread
    • ½ teaspoon prepared mustard

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside. Combine 1 1/2 cups milk and next 6 ingredients (1 1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Strain ...

View full recipe at My Recipes

Comments

Variations on Macaroni-and-Cheese

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    • 2 1/2 cups 1% low-fat milk, divided
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