C mon, eat some carbs! I use whole wheat elbow macaroni and the cheese combo is amazing. I love how simple these turn out and I serve them in ramekins. They are great for when having friends over or a husband who leaves you one, but regardless they are delicious. I love the portion control here and toss up a simple salad and call it “Good to go!” Enjoy~
1 tsp olive oil
1 cup finely chopped onion, 1 med
2 tbs flour
1 garlic clove, minced
1 1/2 cups 1% low-fat milk, or soy milk plain
1 bay leaf
1/2 cup, crumbled Gorgonzola cheese
3/4 cup, grated Parmigiano-Reggiano cheese, divided
1/4 tsp salt
2 cups uncooked whole wheat elbow macaroni, 8 oz
2/3 cup, shredded part-skim mozzarella cheese
2/3 cup Panko, Japanese breadcrumbs
1/8 tsp ground pepper
1. Heat oil in a med. saucepan over med. heat. Add onion to pan; cook about 8 mins. Add flour and garlic; cook 1 min, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 min or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parm-Regg, and salt; stir until cheeses melt. Discard bay leaf.
2. Preheat oven to 375.
3. Cook pasta in boiling water for 5 mins or until almost tender; no salt and drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1 cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parm-Regg and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake 375 for 25 mins or until heated.