Stovetop Whole Wheat Macaroni and Cheese
Serves 4
Time 15 min
Macaroni and cheese is easier to make from scratch than you might think. Whole wheat pasta and flour gives this hearty macaroni and cheese a pleasant nuttiness.
Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 cup skim milk
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon powdered mustard
- Cayenne pepper to taste, optional
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Method
Bring a large pot of salted water to a boil.
Add macaroni and cook until al dente, 10 to 12 minutes. Drain well.
Meanwhile, whisk together milk, flour, mustard and cayenne in a large saucepan until completely blended then cook over medium heat, stirring constantly, until thickened, 6 to 8 minutes.
Add cheeses and stir gently until melted, then add drained pasta to sauce.
Season with salt and pepper, stir well and serve hot.
Nutritional Info:
Per serving: 370 calories (100 from fat), 12g total fat, 7g saturated fat, 30mg cholesterol, 370mg sodium, 50g carbohydrates (5g dietary fiber, 3g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 cup skim milk
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon powdered mustard
- Cayenne pepper to taste, optional
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper