Recipe: Whole-Wheat Macaroni and Cheese

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This recipe truly doesn’t take much more time than it would to make the highly processed macaroni out of a blue box. Don’t expect the same flavor as the factory made stuff though because it actually tastes SOOO much better. And of course this recipe is also much better for you with only a few simple ingredients including whole-grain noodles. So go ahead and do the right thing by making the switch for your family…it’s better late than never!

4.9 from 16 reviews
Whole-Wheat Macaroni and Cheese
Serves: 3-4
  • 1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
  • 2 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • 1 cup grated cheese (you can use any type of cheese…we usually use sharp white cheddar or a mix of different cheeses works well too)
  • Salt and pepper to taste
  • Optional topping: grated parmesan cheese or whole-wheat breadcrumbs
  1. Directions
  2. Melt the butter in a sauté pan over medium heat.
  3. Whisk in the flour and keep whisking for about 1 - 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn.
  4. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.
  5. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.
    Serve immediately and enjoy!

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194 comments to Recipe: Whole-Wheat Macaroni and Cheese

  • […] Whole wheat mac and cheese. The husband made this for dinner on Wednesday. It was very good, but next time we’re going with an extra sharp cheddar. […]

  • Clarissa

    Endless praising from all sides of the table every time I make this dish.

  • I made this last night. We are making the effort to switch over to a real food diet. This recipe was perfect and kept my Kraft Mac obsessed husband happy. I will be making more to freeze for his lunches!

  • Ashley Haugh

    This was so good, and so quick to make. I shredded the cheese while waiting for the water to boil, and started the sauce when I put in the noodles. They were done at the same time. I did add garlic and onion powder too. Delicious. Oh, I doubled the sauce, and used a 1lb box of pasta, and it was the perfect consistency.

  • I tried this recipe last night and my kids loved it!

  • I actually made this recipe before I found your website and I will vouch for how absolutely delicious and satisfying it is… and I’m a die hard box mac and cheese fan… this is truly the first homemade mac and cheese I’ve ever liked! And I liked it as much if not more than my usual fav Kraft mac and cheese!!

    I love reading about your journey and how obtainable it really is!

  • Jen

    Started 10 day challenge today and the kids were asking for Mac & cheese so I made this. Wow! What a hit. We all loved it!! This will absolutely be a go-to meal for us!

  • Brooke M

    I’ve been making this for awhile and really like it- but it was SO thick that it didn’t quite satisfy my low-brow mac and cheese cravings, since the box brands often have a smooth, kind of runny, sauce. On a whim the other day, I made a doubled this recipe and cooked a full pound of noodles. I reserved about a cup and a half of pasta water before draining. I made the sauce as directed, then slowly stirred in the pasta water until the sauce reached a creamier, runnier consistency. Perfect!

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