Ingredients
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8 oz elbow macaroni
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4 tbsp butter
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¼ cup flour
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1 cup low-fat milk
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1 bay leaf
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2 slices white bread
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¼ tsp cayenne pepper
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2 cups shredded white cheddar
Steps
1
Preheat the oven to 425°F. Cook the pasta according to package directions until al dente, then drain and set aside. Meanwhile, melt 4 tbsp butter in a saucepan over low heat. Whisk in the flour and cook for about 5 min., mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper, and simmer over low heat for 5 min., continuing to stir until sauce thickens. Meanwhile, toast and crumble the bread and set aside.
2
Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9x9-inch oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 min., or until pasta is bubbling and golden brown.
