- 1 pound whole wheat or regular elbow macaroni
- 1/2 teaspoon fine sea salt
- 3 cups reduced-fat (2%) milk
- 6 tablespoons all-purpose flour
- 1/2 pound grated Cheddar cheese, about 2 cups
- 1/4 teaspoon ground black pepper
Meanwhile, whisk together milk and flour in a medium pot. Bring milk mixture just to a boil over medium heat, stirring often. It should be about the consistency of heavy whipping cream, so reduce the heat and gently simmer for a minute or so, stirring often, if it needs more time to thicken.
Remove pot from the heat and gently stir in cheese, one handful at a time, until the sauce is smooth. Stir in salt and black pepper. Add pasta, sitr well and serve.
Transform this creamy dish into a baked favorite by transferring finished mac and cheese to an oiled baking dish, top with breadcrumbs and more grated cheese, and bake at 350°F until melted and golden.
Consider stirring in different veggies, cheeses or meats to oomph up the nutrition and make this dish grand. Here are some of our favorites:
Thinly sliced kale, spinach or Swiss chard
Steamed broccoli florets
Diced heirloom tomatoes
Small pieces of goat milk Brie
Blue cheese crumbles
Chopped smoked salmon
Cooked crab cakes, broken into pieces
Diced cooked meatballs
Shredded barbeque or rotisserie chicken
Frozen vegetable blends
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. See our Terms of Service.