Home » Recipes » Stovetop Whole Wheat Macaroni and Cheese
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
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.
Per Serving:370 calories (100 from fat), 12g total fat, 7g saturated fat, 30mg cholesterol, 370mg sodium, 50g carbohydrates, (5 g dietary fiber, 3g sugar), 19g protein.