I love this recipe! I decided to make mac and cheese this past weekend and I was so excited/ surprised it worked out! First of all, I had to use whole wheat noodles since that was all I had. I am all about whole grains, but sometimes WW pasta just doesn’t cut it. I added more salt than usual to the pasta water and it made a huge difference! Just think of all the flour that goes into making pasta, it needs some salt for flavor!
Next I made the cheese sauce. I have never made it before so I wasn’t sure what would happen. I also used SKIM MILK- what? And no cream. The butter + flour roux thickened up the milk really nicely. The trick is to use a whisk to break up the roux into the milk.
Same when you add the cheese, whisk whisk whisk. Lastly, I added some dry mustard into the sauce. This is the secret ingredient- it really brings out the salty, cheese flavor of the sauce. Delicious!
This recipe is SO EASY. It took me less than 30 minutes to make. 30 minutes for a thick, creamy, delicious, lighted-up mac and cheese….win! I didn’t run it through a calorie counter or anything because come in- it is cheesy pasta. But I know that this is healthier than a boxed version because it has whole grains, less sodium (I’m sure) and way less preservatives/ strange chemical ingredients! You could also dump the mac and cheese into a casserole dish, top with breadcrumbs and throw it into a 350 degree oven for 20 minutes. I was too impatient, but if you think ahead this would make it even more yummy.
Stovetop Mac and Cheese
1/2 cup whole wheat pasta noodles (I used penne but any will work)
1 teaspoon salt
2 tablespoons butter
2 tablespoons all purpose flour
1 cup skim milk
salt and pepper
1/2 cup shredded cheddar cheese (the stronger the better)
1 teaspoon dry mustard
1. Cook pasta according to box directions, be sure to salt the water!
2. Melt butter in a large stock pan, once melted stir in the flour and let cook 1 minute.
3. Meanwhile heat the milk in the microwave just to take of the chill. I did it in a coffee mug.
4. Whisk in the milk until there are no lumps and the sauce thickens. Season with salt and pepper.
5. Once the sauce has thickened, about 10 minutes or so, add the cheese and dry mustard. Make sure to whisk the cheese or it won’t get smooth!
6. Drain the pasta and combine with the sauce.