Recipe Library
Mac & Cheese for One
Creamy sharp cheddar melts into tender whole-wheat elbows, enriched with a silky sauce of olive oil, milk, and garlic. Toasted panko crowns each bite with a delicate crunch.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 1
Nutrition per Serving
- Calories
- 276
- Protein
- 11g
- Carbs
- 34g
- Fat
- 11g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 418mg
Ingredients
- 1 teaspoon panko breadcrumbs, preferably whole-wheat
- 1/3 cup whole-wheat elbow macaroni
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon all-purpose flour
- 1/4 cup nonfat milk
- 2 tablespoons shredded sharp Cheddar cheese
- 1/8 teaspoon salt
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon garlic powder
Instructions
- Coat the bottom of a small saucepan with cooking spray; heat over medium heat. Add panko; cook, stirring often, until golden, 30 to 45 seconds. Transfer to a plate. Let the pot cool slightly, then wipe it clean.
- Add 2 cups water to the pot; bring to a boil over high heat. Add pasta and cook according to package instructions. Drain the pasta; transfer to a bowl and cover to keep warm. Wipe out the pot.
- Heat oil in the pot over medium heat. Stir in flour; cook, whisking constantly, until golden and toasty, 30 to 45 seconds. Gradually whisk in milk; cook, whisking constantly, until the sauce simmers and thickens, 1 to 2 minutes. Remove from heat and stir in cheese, salt, Worcestershire and garlic powder. Stir in the pasta. Top with the toasted breadcrumbs just before serving.