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!
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Whole-Wheat Macaroni and Cheese
Yield: 3 – 4 servings
Ingredients
- 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
Directions
- Melt the butter in a sauté pan over medium heat.
- 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.
- 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.
- Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.
- Serve immediately and enjoy!
Hi Lisa,
You’ve inspired me to change my family’s eating habits! I’m printing out some of your recipes and starting tomorrow (with mac & cheese). We’ll be on the gradual conversion schedule though- I have to ease my husband into this
So they better hurry up and build that Earthfare in Huntersville- sounds like I’m going to need it! Love your blog- keep it up!
I am so glad to hear that! It might not be easy at first, but you will be so happy if you stick with it!! And after a while it will just become your “new normal” and your husband may not even notice anything is different anymore
I made this last weekend. I was somewhat skeptical because the last time I made homemade mac n’ cheese it was not so good.
I stopped buying the neon orange powder mac n’ cheese ages ago, even though my husband loves it! I started buying Annies, because I figured that was “better”. Anywho, this recipe was very good, my kids (and husband) gobbled it up. Super easy too, which I appreciate! Thanks. Oh, and I’m on day 7 of my 10 day pledge.
I am so glad they liked it and thanks for leaving a review! Also congrats on doing the pledge!!
What brand of pasta do you like? There are so many options and I feel like I am falling for marketing?
Isn’t it sad that when a grocery store product appears to be simple we think it must be some sort of trick? Pasta honestly is one of the few things that is easy (and cheap) to buy! There are many many options out there that list whole durum wheat as the one and only ingredient and they are all pretty much equal. I usually buy the Earth Fare organic store brand or make my own, but honestly any of them are fine!
We add mashed pumpkin (about 1/2 cup) to our cheese sauce for ‘Pumpkin Mac & Cheese’. (Just throw it in after the milk, but before the cheese.) My kids love it and I think it adds a nice change while still being mac & cheese. It also adds a vegetable in the mix too!
I am so glad you mentioned that because I totally forgot to put in the recipe that we’ve also tried it with mashed up butternut squash and thought it was great too!! Especially if you are using white cheese and going for the “orange” look. Thanks so much for the comment and the review!
I am not trying to sound rude, but I am struggling to see how these meals are not processed…? Macaroni noodles are from a box, you bought the cheese, you didn’t make the butter or get the milk from a local farmer. Everything in that meal sounds processed to me.
That is a great question, and what we are trying to avoid is actually “highly processed” foods. Cooking is even technically a form of “processing” or changing you food, and if we were to avoid processing food all together we would basically be practicing a raw diet (which we are not!). Our general guide has been that anything out of a package with more than five ingredients is considered to be “highly processed”. Whole wheat macaroni noodles typically only have one ingredient listed…whole grain flour so it passes our test. Here is the full list of rules that we’ve been following: http://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/ I hope that helps!
[...] Adapted from 100 Days of Real Food [...]
I made this and my fiance and I both loved it. We used a combination of different cheddar cheeses, and the consistency was excellent. Thanks so much for another great idea!
I am so glad it was a success…thanks for the review!
My husband is about homemade dinners but he thinks the food will lose something if it is healthy. I introduced this recipe along with some grilled veggies and he seemed to like the mac and cheese. Now when I make it he wants to change it up with different cheeses and flavors. It seems easier to convince him that healthy eating isn’t always bad tasting.
Thank you for the recipes and for proving that this kind of cooking is better for you even though it uses butter and whole ingredients.
Next up, whole wheat pizza.
You are right…”healthy food” does have a bad stigma when it comes to taste. That is unfortunately due to the low-fat and low-calorie type foods (which in most cases are not REAL food!).
Instead of the butter & flour you can also use 2oz low-fat organic or hormone free light cream cheese & lessen the milk to between 1/4 & 1/2 cup (until it reaches your desired consistency.) Also, if you like garlic and what a garlic variety which my kids love, throw a little garlic powder into the cheese sauce & garlic salt in your boiling water instead of regular salt.
DELICIOUS!
good to know…I love variations!
Made this tonight! I must say, it is another WINNER! I have yet to be disappointed with one of your recipes.
<3 your blog, thanks for all the great ideas and recipes.
just made this for lunch…it was great!!!
My son, 14 now, has been a mac and cheese snob for years, ever since he started making homemade from a recipe in his kid cookbook. I’ll start getting whole wheat noodles!
I made for dinner last night. I have never in my life made such awesome macaroni and cheese. I am NEVER buying the boxed stuff again. It was food-gasmic. Thank you! You have inspired me to change my small family’s food selection. And believe me if the rest of your recipes are as good and the mac and cheese, we are sold. Thanks again.
I printed the menus a couple of months ago and with life as is, haven’t gotten around to trying everything, but have at least bought the whole wheat flour, etc. Now, at my Earthfare, I couldn’t find any macaroni noodles, but bought some Earthfare brand “elbows” as the noodle was called – and those noodles were more like petite elbows if you ask me. So, just curious if that’s what you actually use? Pathetic I am – if trying a mac ‘n cheese dish, I want to use the same kind of noodles (shape wise) as I did growing up with nasty ol’ Kraft… LOL
One of my favorite foods is mac and cheese. This was a food that I figured I wouldn’t be able to give up. I cooked this recipe and informed my husband that we’d never go back to the boxed stuff. I couldn’t believe how wonderful it tasted and how you could actually TASTE the flavors. Delish!
I am loving your website and am super new to all of this. I tried the mac and cheese tonight, but it just wasnt great. I’m not sure what I did wrong, but it just wasn’t very cheesy tasting. It really didnt have much flavor at all. Any guesses as to what went wrong?
I agree with the other reply…the sharper the cheese the cheesier the macaroni. It is also really good if you mix 2 or 3 different cheeses (including parmesan). I am sorry it didn’t work out the first time!
Kristen, You may have used too “mild” of a cheese. Try a sharp cheddar or something with a nice bite to the flavor. Also, if you didn’t use enough salt that can make it bland.
My mom always put either onion powder or some finely grated fresh onion into her home made mac n cheese. Not a lot just enough to “season” it. Hope one of these makes this work better for you!
Never done this with Whole wheat flour and noodles but going to try. YUM Who doesn’t LOVE homemade mac n cheese!
Tara
Wow! This is incredible! I will know to double the recipe next time so we will have plenty of leftovers for lunch. I’ve only made homemade mac n’ cheese one other time, and it didn’t go over too well. The kiddos haven’t tried this yet, but I cannot imagine they wouldn’t love it too. I used sharp cheddar and threw in a little garlic powder. I know what I’m volunteering to bring to Thanksgiving this year!
I made this for dinner tonight and it was a HIT!
I have been reading over your website am excited to try it your recipes but while looking at your recipes I worried, I know your recipes are for 4 servings and I’m not sure how 1- ½ cups of macaroni will feed 2 for dinner much less 4? Are you adding other dishes to this meal, like a salad?.. Or are you just eating the macaroni as the whole meal?
Can you freeze the leftovers and make individual portions to just take out of the freezer and enjoy for a quick lunch?
I have not frozen this recipe myself, but others have told me they’ve done it so I think that would work!
Made this tonight and it was delicious! Even my picky Kraft girl liked it and had seconds. Woohoo!! I used sharp cheddar, monterey jack and parm. I also put it in a baking dish with some cheese on top and put it under the broiler for a few minutes. Excellent! Definitely will become a staple in our house.
I love this easy, simple recipe and especially that you attempt to keep the ingredients to things a typical kitchen would have. Thanks! I’ve made this and a few of your other recipes and love them all! Thanks!
My two-year old “helped” me by dumping the whole box of pasta into the water while I only had ingredients for 1/2 that much. Needless to say, I had to improvise, but it was still yummy! I also froze some in mason jars for later.
Just made this and added chicken (next time will add broccoli as well). It turned out perfect! I’ve been known to botch a few meals and so I am always worried to try new things. So far both recipes I have tried from this website have turned out great! Thank you!!
Loved the flavor of this recipe but it was kinda runny. Is it supposed to thicken? What do you think went wrong? Thanks!
Yes, it is supposed to thicken. You may need to cook the milk more before you add the cheese.
I have been looking for a quick mac & cheese to replace one of the few box foods we still buy. I think the roux in your recipe is what makes this one so great! It is definitely a keeper in our family for the days in winter when we don’t always eat local. Thanks!
Btw, I love your website! I am a long-time lurker, first time commenter. I have a new site about eating locally in Charlotte that I started recently, I would love to add a link to your blog once I get my Links section set up. – Alisia
Thanks so much for the comment…just joined your page on facebook!
Woo hoo! I’ve been looking for a good homemade mac n cheese recipe that didn’t contain the processed junk. This one is awesome! My picky 4 year old, who would only eat the blue boxed stuff, just scarfed down 2 helpings of this recipe! I’m so happy! The rest of us love it, too! Thank you!!
I LOVE your site!
Thank you so much for your website and recipes!!! Do you have a cookbook, too? I love it!!!!!
I don’t have a cookbook…but maybe someday I will. The blog readers will sure be the first to know about it!
I am a college student and I made this tonight. It was super easy and quick! It is always nice to find things I can make that are cheap, little amount of ingredients and healthy! Thank you thank you thank you! Hope to increase my cooking skills from your blog!
Made this recipe tonight, used sharp cheddar, some mozzarella turned it into a casserole by topping with more sharp cheddar, whole wheat panko and parmesan cheese then put in oven long enough to melt cheese on top and to finish off a few minutes in broiler to get the topping browned and yummy. The kids and myself thought it was great, thanks for the recipe.
I made this recipe tonite for the first time and I couldn’t believe it! It was so easy and so good!! My 8 year old son loved it! I have seen other homemade mac and cheese recipes and they seemed so complicated. I am so glad that you put fairly simple recipes on here that anyone can follow. Thank you so much!
Made this tonight. Didn’t have any sharp cheddar cheese, only regular cheddar cheese. They were not impressed at first….until I added a pinch of an italian cheese blend . It was absolutely the hit of our dinner! I will be making this recipe again!
Just curious if anyone has had any luck using a non-dairy milk? We don’t buy dairy milk much because our kids have mild dairy sensitivities so we allow them to eat cheeses (which they LOVE) & substitute milk instead. I’ll probably buy some regular milk to make this but am interested if anyone knows how non-dairy would work with this.
I made this for the first time tonight and used half unsweetened almond milk (just used up what was in the fridge) and raw cow’s milk. I know it was half and half, but there was no difference to us! I saw this in an older post, but has anyone had success freezing this? Thanks for your wealth of information and knowledge, Lisa!
So glad it was a hit! Also, I think it should freeze okay, but have not tried it yet myself.
Absolutely delicious! Was a hit with my 3-year-old!
Has anybody tried this with whole wheat gnocchi? Me and the Husband love mac and cheese and gnocchi and I’m always looking for ways to make recipes do double work.
I made a double batch (and my husband likes extra cheese sauce so I made triple the amount of cheese). I used 1 cup milk, 2 cups almond milk. Delicious. I have also tried this recipe with all whole milk. So yummy and super easy. Will be freezing leftovers for another dinner
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I’ve been slowly easing into doing away with processed foods and your recipes have sped me up! I made this last night and my very picky family LOVED it! I jut devoured the leftovers for lunch. I scared my hubby a little last night when I also made Te granola, banana bread muffins for breakfast and prepared the pork carnita tacos for tonight! Thanks Lisa!
So we made this per the recipe & none of us really cared for it. It tasted too buttery/floury for me. Any ideas on how to make a healthy mac & cheese without starting with a roux? It was crazy thick too…. almost pasty.
Anyway, hoping to find a new mac & cheese receipe we can use…. am open to suggestions!
Made this tonight and I was scared, nervous and excited. Unfortunately, it did not turn out well. HOWEVER, I think the problem was ME and NOT the recipe. I’ve learned from making soups that you do NOT want the milk boiling before adding the cheese or the two separate. My eldest (she is five) is a PICKY eater and refused to touch it based on looks. I made her take two bites because she was judging before trying and then told her she could be done. The other two girls (3 and 2) ate it and said they liked it, but didn’t finish. I finished my portion, but it wasn’t amazing. I’m definitely going to try to make it again because I HAD to have had something off (will try with a sharp cheddar too); the milk wasn’t boiling and I did have kids helping, but it was just off. BUT if I can master this recipe and have the hubs agree (he is kind of a mac n cheese snob, although he prefers the Annie’s or Sprouts variety over neon orange) then we’ll definitely never be going back to a boxed mac n cheese again!
I’m interested in making this recipe for a potluck dinner. Do you think it would work if I made it and transferred it to a crock pot to keep it warm for 2-3 hours? I’m also going to triple the recipe…should I do anything different with the recipe?
To be honest the sauce is best if served right away, but you could certainly experiment with it.
[...] other similar challenges, but continues to blog about her journey to eating healthier. I made her macaroni and cheese recipe last night, and it was way better than the “blue box” for sure! And I know exactly what [...]
I made this the other night, but instead of pasta (we were out) I used quinoa instead. It was awesome! Kind of like a cheesy “grits”. Your cheese sauce recipe is wonderful. Thanks for your website…many of your recipes have become staples in our household!
I made this tonight and while it was good, my cheese sauce was grainy. Any idea what I need to do different next time? I’m really loving your site and recipes. I’m slowly cleaning out my kitchen and cleaning up our eating
Sometimes that can happen if it sits too long or the temperature isn’t right. Did you follow the directions exactly?
Just made this and it was DELICIOUS! My boyfriend, who hasn’t exactly been receptive to my dietary changes, also loved it! I used extra sharp white cheddar and whole wheat flour (not white wheat) and it was so creamy and good!
Does this keep in the fridge well for leftovers? I’d rather make this once for dinner and have a couple of lunches from it too.
Yes, you can store in the fridge, but to warm it up I would do it in a pan on the stove and add some extra milk or cream while it is reheating.
I’ve taken it for lunch and stuck it in the microwave several times now and it still tasted delicious!
Delicious! Whenever I walked past the blue boxes of Kraft macaroni I had to tell myself “It’s processed. It’s not good for you. Keep walking…” Now that I have this lovely recipe, though, it won’t be a problem! It was a bit too creamy for me the first time, so the second time around I doubled the pasta and halved the sauce, and I’m enjoying a yummy bowl of it right now.