Ingredients (serves two people)

0.25	cup	Whole Wheat Pasta – Macaroni	(	140	grams	)
.25	cup	Whole Milk	(	60	ml	)
0.25	cup	Cheddar Cheese, shredded	(	30	grams	)
1	whole	Egg – Scrambled	(	1	whole	)
0.5	cup	Bread Crumbs	(	60	grams	)
1	teaspoon	Nutmeg	(	5	ml	)
1	clove	Garlic, raw	(	1	clove	)
1	teaspoon	Thyme – ground	(	5	ml	)
.25	ounce	Gruyere Cheese	(	7.5	grams	)
0.25	cup	Parmesan Cheese, grated	(	25	grams	)

 

Directions

1. Preheat your oven to 350 degrees.  Cook the pasta according to the instructions on the package.

2. Once the pasta is cooked, place in a medium sized mixing bowl. Add the milk, cheddar cheese, egg, ½ the bread crumbs, nutmeg, garlic, thyme, ½ the gruyere cheese and ½ parmesan cheese. Mix well then place the macaroni and cheese into an oven safe baking pan. Cover the mac and cheese with the remaining cheese then place in the oven.

3. Cook the macaroni and cheese for thirty minutes, or until the cheese on top is melted and begins to crisp. Remove from the oven and allow to cool for five minutes before serving.

 

Nutrition

*Replace Whole Milk with 1%, Cheddar Cheese with Fat Free Cheddar and the Egg for Eggbeaters: Save 68 calories and 6.74 g Total Fat

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