Name: Lighter Macaroni and Cheese
Ingredients: 6 small vine-ripened tomatoes (3-inch) cut into twenty-four ¼-inch-thick slices; 3 tablespoons extra-virgin olive oil; 1.5 teaspoons fresh thyme leaves, plus sprigs for sprinkling; Coarse salt and freshly ground pepper; 5 slices white sandwich bread, with crust; 2 tablespoons unsalted butter; 1 pound elbow macaroni; 2 cups homemade or low-sodium store-bought chicken stock; 5 tablespoons all-purpose flour; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 2 cups low-fat (1 percent) milk; 8 ounces (about 2 ¼ cups) extra-sharp cheddar cheese, grated; 1 ounce (about ½ cup) Parmesan cheese, freshly grated

Lighter Macaroni and Cheese

3.8

(82)

37 Reviews

Martha Stewart Editors

Updated on April 30, 2020

Servings:

These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive oil keep the sauce creamy.

Ingredients

6 small vine-ripened tomatoes (3-inch) cut into twenty-four ¼-inch-thick slices
3 tablespoons extra-virgin olive oil
1 ½ teaspoons fresh thyme leaves, plus sprigs for sprinkling
Coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
2 tablespoons unsalted butter
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
5 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 cups low-fat (1 percent) milk
8 ounces (about 2 ¼ cups) extra-sharp cheddar cheese, grated
1 ounce (about ½ cup) Parmesan cheese, freshly grated

Directions

Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.