Mediterranean Mac and Cheese Recipe
Ingredients
| Reduced fat milk | 3/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Cold water | 1 Tablespoon | |
| 1/3 cup grated Gouda cheese | ||
| 1 egg, slightly beaten | ||
| 1 ½ cups cooked elbow or other small macaroni | ||
| Unsalted butter | 1 Teaspoon, diced | |
| Tomato | 1 Medium, sliced | |
| Makes 1 serving | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Preheat the oven to 350° F.
2. Heat the milk in a medium saucepan until just scalded. In a small cup stir together the cornstarch and water until smooth. Pour into the hot milk and stir constantly until bubbly and thick, about 2 minutes.
3. Remove from the heat and add the salt, pepper, and cheese. Stir until the cheese has melted, then slowly add the beaten egg.
4. Stir in the macaroni and transfer to a medium glass or ceramic baking dish. Top with the diced butter and the tomato slices and bake until the top is browned and the edges are bubbly, 20 to 30 minutes.
2. Heat the milk in a medium saucepan until just scalded. In a small cup stir together the cornstarch and water until smooth. Pour into the hot milk and stir constantly until bubbly and thick, about 2 minutes.
3. Remove from the heat and add the salt, pepper, and cheese. Stir until the cheese has melted, then slowly add the beaten egg.
4. Stir in the macaroni and transfer to a medium glass or ceramic baking dish. Top with the diced butter and the tomato slices and bake until the top is browned and the edges are bubbly, 20 to 30 minutes.
Chef
