Ingredients
- 1/2 pound dry elbow macaroni (2 cups)
1 cup skim milk
2 teaspoons cornstarch
1 sprig fresh parsley
1 sprig fresh thyme or rosemary
1 bay leaf
2 cups low-fat cheddar cheese, grated
(about 8 ounces)
1 tablespoon unsalted butter, cut in pieces
1 teaspoon Dijon Mustard
1 1/2 teaspoons kosher salt
Freshly grated nutmeg
Cayenne pepper
Freshly ground black pepper
Description
From Food Network Kitchens
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