Oven-finished Mac and Cheese

Oven-finished Mac and Cheese

2 cups uncooked macaroni

1-2 slices fresh sandwich bread (whole wheat or white for 1 cup crumbs)

8 ounces extra-sharp white cheddar cheese (for 2 cups shredded)

2 tablespoons butter or margarine, divided use

1 tablespoon flour

1 cup skim milk

1 teaspoon country Dijon mustard, optional

Salt and black pepper to taste

Bring a large pot of water to a boil. Add the macaroni and cook until tender according to the package directions.

Meanwhile, using a food processor, process the bread slices until just crumbled for soft breadcrumbs. Set aside in a small bowl. Change the blade attachment to the grater and shred the cheese. You should have 2 cups. Set aside.

Melt 1 tablespoon of the butter or margarine in a medium-size saucepan. Add the flour and cook on medium-low heat, stirring constantly for 1 minute as the mixture forms a paste. Add the milk slowly, stirring constantly, and cook for 3 minutes until the mixture thickens slightly. (You will have a few lumps. Ignore them.) Add the mustard and cheese, stirring until the cheese melts. Remove the sauce from the heat until the macaroni is done.

When the noodles are just tender, remove from the heat and drain thoroughly. Turn on the oven broiler and position the top rack about 3 to 4 inches away from the heat source.

Spray a 2-quart or larger casserole dish with cooking-oil spray and pour the cooked macaroni into the dish. Add the cheese sauce and stir to mix well.

Melt the remaining butter in the microwave (about 10-20 seconds). Drizzle the butter over the reserved breadcrumbs and toss to coat. Sprinkle the buttered crumbs over the macaroni and place the dish under the broiler until the crumbs are golden brown, about 2 minutes. Serve immediately.

Serves six.

Nutrition values per serving: 339 calories, 17 g fat (10 g saturated), 32 g carbohydrates, 1 g fiber, 14 g protein, 44 mg cholesterol, 322 mg sodium.