• 4 cups chicken or vegetable broth
  • 1/8 tsp nutmeg
  • 2 cups elbow macaroni (8 oz)
  • 2 tbsp butter
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 egg yolk
  • 1 1/2 cup shredded cheddar cheese


    1) Preheat oven to 350 degrees. Coat a 9" square baking dish with cooking spray.

    2) In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Add the macaroni, reduce to a simmer, and cook 10 minutes, stirring occasionally.

    3) Meanwhile, melt the butter in the microwave. Mix with the bread crumbs and Parmesan cheese.

    4) In a medium bowl, lightly beat the egg yolk. One tablespoon at a time, stir 4 tablespoons of the broth (that the pasta is cooking in).

    5) When the pasta has finished cooking, drain the broth. Add the pasta to the egg yolk mixture and mix well. Spread one third of the pasta into the bottom of the baking dish and top with 1/2 cup cheese. Repeat two more times, then top with the bread crumb mixture.

    6) Bake 16-18 minutes, until crumb topping is lightly browned. Makes 6 large entree-sized servings, or twice as many if served as a side dish.


    Nutrition Information: (1 of 6 servings)
    Calories- 469, Total Fat- 19.0 g (Saturated Fat- 10.3 g, Polyunsaturated Fat- 1.5 g, Monounsaturated Fat- 5.4 g), Cholesterol- 78.9 mg, Potassium- 373.8 mg, Total Carbohydrate- 49.7 g (Dietary Fiber- 2.6 g, Sugars- 2.4 g), Protein- 25.0 g

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