Individual Mac-and-Cheese with Horseradish Bread Crumbs

Both cheddar and Fontina cheese are used to make these mini pasta casseroles.

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Individual Mac-and-Cheese with Horseradish Bread Crumbs
Makes: 8  servings Prep 45 mins Start to Finish 1 hr 20 mins

Ingredients

  • 4 tablespoons  unsalted butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 1/2 teaspoons  chopped fresh thyme
  • 2 tablespoons  all-purpose flour
  • 1 1/2 cups  hot whole milk
  • 1/4 pound  Cheddar, coarsely grated
  • 1/4 pound  Fontina cheese, coarsely grated
  • 1/2 teaspoon  finely grated fresh nutmeg
  • 3/4 pound  tubular pasta such as tubetti or tubettini
  • 1 1/2 cups  fresh bread crumbs (about 3 slices firm white sandwich bread)
  • 1 1/2 tablespoons  drained prepared horseradish

Directions

1. Melt 2 tablespoons butter in a large skillet over moderate heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Add flour and cook, stirring constantly, until flour is golden, about 4 minutes. Add milk in a slow stream, whisking constantly, and cook until thickened and reduced to 1-1/2 cups, about 4 minutes. Remove pan from heat; whisk in cheeses and nutmeg. Salt and pepper to taste.

2. Bring a large pot of water to a boil; add salt. Stir in pasta and cook until al dente, about 7 minutes. Drain pasta and return to pot. Gently stir together pasta and cheese mixture; salt and pepper to taste. Spoon into eight 5- to 8-ounce ovenproof ceramic dishes.

3. Preheat oven to 350 degree F and arrange rack in middle of oven. Melt remaining 2 tablespoons butter in a nonstick skillet over moderate heat. Add bread crumbs and cook, stirring, until golden, about 3 minutes. Transfer to a bowl and stir in horseradish. Sprinkle tops of macaroni and cheese with crumb mixture. Bake on a cookie sheet until hot and crumbs are golden brown, about 20 minutes. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)390,
  • Fat, total(g)18,
  • chol.(mg)53,
  • sat. fat(g)11,
  • carb.(g)42,
  • fiber(g)2,
  • pro.(g)15,
  • sodium(mg)432,
  • Percent Daily Values are based on a 2,000 calorie diet
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