Individual Baked Mac and Cheese

Ingredients

• 1 cup breadcrumbs 
• 0.3 teaspoon ground pepper 
• 3 ounces cheddar cheese grated reduced-fat
• 6 cups elbow macaroni cooked
• 0.3 cup flour 
• 2 ounces gouda cheese smoked grated
• 0.1 teaspoon nutmeg 
• 2.5 cups milk 1% low-fat ()
• 2 ounces swiss cheese grated reduced-fat
• 1 teaspoon olive oil 
• 2 tablespoons parmesan cheese freshly grated
• 2 teaspoons parsley chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 teaspoons thyme leaves chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• ramekin

Directions

1. In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes).
2. Add cheddar cheese, gouda cheese, gruyre or swiss cheese, and cayenne pepper; whisk until melted (1 minute).
3. Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper.
4. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping.
5. Bake at 400 until topping is browned and cheese is bubbling (30-35 minutes).