Mac And Cheese From Cook Yourself Thin

• 2 cups whole wheat elbow macaroni
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups skim milk, warmed for 1 minute in the microwave
• 8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 pinch ground nutmeg
• 1/4 cup whole wheat bread crumbs

1. Preheat the broiler.
2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

whole wheat elbow macaroni, unsalted butter, flour, milk, lowfat sharp, worcestershire sauce, salt, pepper, ground nutmeg, whole wheat bread crumbs

Taken from www.food.com/recipe/mac-and-cheese-from-cook-yourself-thin-371757 (may not work)