This no-fuss recipe is delicious and super versatile. Add leftover veggies, sliced chicken or ham, chopped tomatoes — whatever takes your fancy.
- 8 oz elbow macaroni
- 4 tbsp butter
- ¼ cup flour
- 1 cup low-fat milk
- 1 bay leaf
- 2 slices white bread
- ¼ tsp cayenne pepper
- 2 cups shredded white cheddar
- Preheat the oven to 425°F. Cook the pasta according to package directions until al dente, then drain and set aside. Meanwhile, melt 4 tbsp butter in a saucepan over low heat. Whisk in the flour and cook for about 5 min., mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper, and simmer over low heat for 5 min., continuing to stir until sauce thickens. Meanwhile, toast and crumble the bread and set aside.
- Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9x9-inch oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 min., or until pasta is bubbling and golden brown.
- September 2016