Whole Wheat Macaroni & Cheese

In keeping with my comfort food craving, we decided to make some macaroni & cheese to go alongside with our meatloaf. I found a couple of recipes to use, and melded them together to make my own mac & cheese. The result – it was fantastic! We will definitely make this again! 🙂

Whole Wheat mac and cheese

Whole Wheat Macaroni & Cheese
A Karen original recipe
Serves 4

8 oz whole wheat elbow noodles (about 2 cups dry)

1 cup skim milk
1 1/2 Tbsp sunflower oil
1 1/2 Tbsp ultragrain flour
1 1/3 oz smoked cheddar cheese, grated
dash of white pepper
1 clove crushed garlic
salt, to taste
dash of freshly ground nutmeg
dash of cayenne pepper

1. Cook pasta according to package directions.

2. Meanwhile, heat oil in saucepan on stove top on medium heat. Gradually whisk in flour. This will create a yellow paste. Gradually add milk, whisking until incorporated and no lumps are present. Add crushed garlic, and continue whisking until hot, about 3 to 5 minutes. The longer you cook the base (without the cheese) the thicker the sauce will be.

2. Remove from heat, and add cheese slowly, again whisking until incorporated. Add white pepper, cayenne, and nutmeg. Taste, and add salt if needed.

3. Add in cooked pasta, and stir to coat evenly.

Nutritional info:
Calories: 314.6
Total Fat: 9.2 g
Cholesterol: 9.6 mg
Sodium: 121.2 mg
Total Carbs: 47.5 g
Dietary Fiber: 5.3 g
Protein: 11.8 g


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