Stovetop Whole Wheat Macaroni and Cheese

Stovetop Whole Wheat Macaroni and Cheese

Serves 4

Whole wheat pasta and flour gives this hearty macaroni and cheese a pleasant nuttiness.

  • 8 ounces whole wheat elbow macaroni
  • 1 cup nonfat milk
  • 2 tablespoons whole wheat pastry flour
  • 1 teaspoon dry mustard
  • Cayenne pepper to taste (optional)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste
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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 carbohydrate (5g dietary fiber, 3g sugar), 19g protein

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