Three Cheese Macaroni and Cheese

Servings: 6 | Amount per Serving: 1 cup

• Calories: 321 | Carbohydrates: 40.8g
• Fiber: 2.4g | Protein: 17.4g
• Sodium: 487mg | Cholesterol: 26mg
• Total Fat: 9.9g | Saturated Fat: 5.6g

Ingredients

• 1) 1 teaspoon olive oil
• 2) 1 cup finely chopped onion (about 1 medium)
• 3) 2 tablespoons all-purpose flour
• 4) 1 garlic clove, minced
• 5) 1.5 cups 1% low-fat milk
• 6) 1 bay leaf
• 7) 0.5 cup crumbled Gorgonzola cheese
• 8) 0.75 cup grated Parmigiano-Reggiano cheese, divided
• 9) 0.25 teaspoon salt
• 10) 2 cups uncooked elbow macaroni (about 8 ounces)
• 11) Cooking spray
• 12) 2/3 cup shredded part-skim mozzarella cheese
• 13) 2/3 cup panko (Japanese breadcrumbs)
• 14) 1/8 teaspoon freshly ground black pepper

Steps

• 1) Heat oil in a medium saucepan over medium heat.
• 2) Add onion to pan; cook 8 minutes or until tender, stirring occasionally.
• 3) Add flour and garlic; cook 1 minute, stirring constantly.
• 4) Stir in milk and bay leaf; bring to a boil.
• 5) Cook 2 minutes or until thick, stirring constantly with a whisk.
• 6) Add Gorgonzola, 0.5 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
• 7) Preheat oven to 375°F | 190°C.
• 8) Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well.
• 9) Add pasta to cheese mixture, stirring well.
• 10) Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray.
• 11) Sprinkle evenly with mozzarella.
• 12) Top evenly with remaining pasta mixture.
• 13) Combine remaining 0.25 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture.
• 14) Spray lightly with cooking spray; sprinkle with black pepper.
• 15) Bake at 375°F | 190°C for 25 minutes or until heated.

Notes

• 1) Can be cooked in mold.
• 2) Add bacon and/or herbs for extra flavor.
• 3) Some concerns about being a bit dry, add more milk to fix issue.
• 4) Add a touch of mustard for a bit of a kick.