What kid doesn’t love a good macaroni and cheese? Whether you are preparing for two meals or one, this dish is a definite crowd pleaser. Plus, with the use of whole wheat noodles, you can feel a little bit better about serving it to your family. It’s also easy to swap out the noodles and flour for their gluten free counterparts! Yummy in the tummy!
Mom’s Mac and Cheese (Adapted from Betty Crocker)
16 oz of whole wheat macaroni noodles
2 tbsps. of grated onion (optional)
1 tsp. of salt
¼ tsp. freshly ground black pepper
3 cups of sharp cheddar cheese
2 cups of white sauce
1 tbsp. of butter
Preheat oven 375 degrees.
Cook the whole wheat macaroni noodles according to the al dente instructions on the packaging. While that is cooking, prepare the white sauce (roux):
2 tbsp. of butter
2 tbsp. of all-purpose flour
½ tsp. of salt
¼ tsp. of black pepper
2 cups of skim milk
Melt the butter over medium heat. Add salt and pepper. Stir. Whisk in flour until smooth and bubbly, about a minute. Add in the milk a little at a time, making sure to whisk out the lumps and make smooth, like you would to make gravy. Heat until it boils, stirring as needed. When boiling, stir for 1 minute.
In a large bowl, combine the noodles, salt, pepper, onion, and cheese until thoroughly mixed. Pour the white sauce over noodles and stir to coat. Pour mixture into an oven-safe dish. Place pats of butter on top. Bake covered for 30 minutes. Uncover for 15-20 minutes (until crispy top).
Prepare the recipe up until the pats of butter on top. When ready to bake, thaw out, add the butter, and continue the directions.