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The Comforting Embrace of Cook Yourself Thin’s Mac and Cheese

The first time I made mac and cheese completely from scratch, I was terrified. I remember standing over the stove, whisk in hand, convinced the cheese sauce would curdle or the pasta would turn to mush. But with each stir, the sauce transformed into a velvety, golden dream, clinging perfectly to the al dente noodles. That first bite – pure, cheesy bliss – erased all doubt and ignited a lifelong love affair with this quintessential comfort food. It’s a dish that speaks to my soul, simple yet deeply satisfying, and always a crowd-pleaser.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Dietary Type: Comfort Food

Ingredients

2 cups whole wheat elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk, warmed for 1 minute in the microwave
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1 pinch pepper
1 pinch ground nutmeg
1/4 cup whole wheat bread crumbs

Equipment Needed

Large saucepan
Colander
Whisk
Four 6-ounce ovenproof ramekins

Instructions

Begin by preheating your broiler. This will give the mac and cheese a beautiful, golden crust.
Bring a large saucepan of salted water to a rolling boil. Add the whole wheat elbow macaroni and cook according to the package directions until al dente. It’s crucial not to overcook the pasta, as it will continue to cook in the cheese sauce and broiler.
While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt the unsalted butter over medium heat.
Add the all-purpose flour to the melted butter and cook, whisking constantly, until the mixture is golden. This roux (butter and flour mixture) is the foundation of your cheese sauce, so whisk diligently to prevent any lumps from forming. This should take about 2 minutes.
Continue whisking and slowly add the skim milk in a slow, steady stream. Warming the milk beforehand (microwave for about 1 minute) helps to prevent the sauce from cooling down too much and potentially becoming lumpy.
Bring the mixture to a steady simmer, whisking constantly, and continue to whisk until thickened, about 2 minutes. The sauce should be able to coat the back of a spoon.
Once the pasta is cooked, drain it in a colander, ensuring all the water is removed.
Remove the sauce from the heat. Add the low-fat sharp cheddar cheese and stir until the cheese melts completely and the sauce is smooth and creamy. Make sure the sauce isn’t too hot, as it can cause the cheese to separate and become greasy.
Immediately add the hot, drained pasta to the cheese sauce and stir until well-coated, ensuring every noodle is embraced by the cheesy goodness.
Stir in the Worcestershire sauce, salt, pepper, and ground nutmeg. The Worcestershire sauce adds a depth of savory flavor, while the salt, pepper, and nutmeg enhance the overall taste profile.
Divide the mac and cheese among four 6-ounce ovenproof ramekins.
Sprinkle 1 tablespoon of whole wheat bread crumbs over each ramekin. This will create a delightful, crunchy topping.
Broil until the bread crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Keep a close eye on the ramekins under the broiler as they can quickly go from golden to burnt.
Serve immediately and enjoy the warm, comforting flavors!

Expert Tips & Tricks

Cheese Selection: While the recipe calls for low-fat sharp cheddar, feel free to experiment with other cheeses. A blend of sharp cheddar, Gruyere, and Parmesan can add complexity and depth to the flavor.
Make-Ahead Prep: You can prepare the mac and cheese ahead of time up to the point of broiling. Simply assemble the ramekins, cover them with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, remove the plastic wrap, sprinkle with bread crumbs, and broil as directed.
Lump-Free Sauce: The key to a smooth cheese sauce is to whisk constantly and add the milk slowly. If lumps do form, try using an immersion blender to smooth out the sauce.
Preventing Greasy Sauce: Using pre-shredded cheese often contains cellulose, which can prevent the cheese from melting smoothly. Shred your own cheese for a smoother, creamier sauce. Also, avoid overheating the sauce after adding the cheese.
Breadcrumb Boost: Toast the breadcrumbs in a dry skillet with a little butter before sprinkling them on top. This will enhance their flavor and add extra crunch.

Serving & Storage Suggestions

Serve the mac and cheese immediately while it’s hot and bubbly. It’s delicious on its own or as a side dish to grilled chicken, vegetables, or a hearty salad. For a more elegant presentation, garnish with a sprig of fresh parsley or a sprinkle of paprika.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through. You can also reheat it in a conventional oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You might need to add a splash of milk to prevent it from drying out. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	413.4 kcal	N/A
Calories from Fat	91 g	22%
Total Fat	10.1 g	15%
Saturated Fat	5.8 g	28%
Cholesterol	25.9 mg	8%
Sodium	674.9 mg	28%
Total Carbohydrate	55.6 g	18%
Dietary Fiber	5.5 g	21%
Sugars	1.4 g	5%
Protein	27.8 g	55%

Variations & Substitutions

Gluten-Free: Use gluten-free elbow macaroni and gluten-free bread crumbs.
Vegetarian: This recipe is already vegetarian.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a spicy twist.
Veggie Boost: Stir in cooked broccoli florets, peas, or chopped spinach to add extra nutrients and fiber.
Smoked Mac: Use smoked cheddar cheese for a deeper, smoky flavor.
Creamy Dreamy: Substitute half-and-half or light cream for some of the skim milk for an extra rich and decadent sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While elbow macaroni is traditional, you can use any short pasta shape, such as penne, rotini, or shells. Just be sure to cook the pasta al dente.

Q: Can I make this recipe without the bread crumbs?
A: Yes, the bread crumbs are optional. They add a nice textural contrast, but the mac and cheese will still be delicious without them.

Q: Can I use full-fat cheese instead of low-fat?
A: Yes, you can use full-fat cheese for a richer and creamier sauce. Just be aware that this will increase the calorie and fat content of the dish.

Q: Why is my cheese sauce grainy?
A: A grainy cheese sauce can be caused by overheating the cheese or using pre-shredded cheese. Be sure to melt the cheese over low heat and stir constantly. Shred your own cheese for best results.

Q: Can I add other seasonings to the cheese sauce?
A: Absolutely! Feel free to experiment with other seasonings, such as garlic powder, onion powder, or dried herbs like thyme or oregano.

Final Thoughts

This Cook Yourself Thin mac and cheese is a testament to the fact that you can enjoy classic comfort food without sacrificing flavor or your health goals. It’s a simple, satisfying dish that’s perfect for a weeknight meal or a cozy weekend gathering. I encourage you to try this recipe and experience the joy of homemade mac and cheese. Don’t be afraid to experiment with different cheeses and seasonings to create your own signature version. And please, share your feedback – I’d love to hear what you think!

Mac and Cheese from “cook Yourself Thin” Recipe