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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.

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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  • 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