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!
Whole-Wheat Macaroni and Cheese
Serves: 3-4
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
Instructions
- 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!
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Can you use coconut or almond milk?
Hi Melissa. You can.
I have a 15 month old who will eat practically anything. There are only a handful of things that she has expressed a distaste for, surprisingly, one of those things is boxed macaroni and cheese. I made this last night and she devoured it! I have learned so much about healthy cooking from your website! I love making guilt free wholesome meals for my family!
Looking for high protein recipes…i would assume this would be high in protien???
Hi Shelley. You can plug the ingredients into an online tool like My Fitness Pal and it will give you the nutrition breakdown.
[…] of excuses to be lazy about cooking. So far anything in the crockpot has been awesome as well as my favorite whole wheat macaroni and cheese. It’s true that it’s just as fast as cooking the box kind because instead of sitting […]
Delicious! I followed the recipe just as written and we all loved the results. This is a keeper. Thanks!
My sensory little one ate it up!
I’m curious about the consistency of this. I tried a recipe last week for an old fashioned mac and cheese and it came out very grainy. My kids liked it but I didn’t. My boyfriend has introduced me to unprocessed eating as that is how he and his family eat (and I’ll be expected to cook that way when I move in). I am trying to find recipes that I can start using now before I make the move so that I am already in the habit of cooking/shopping without all of the highly processed crap that is so easy to grab.
Hi Amanda. Over heating the cheese added to the roux can make the proteins clump. That can lead to a grainy texture. Also, whole wheat noodles are also going to have a different texture than the white stuff you are likely used to. You could also try using a creamery type of cheese.
Can you make this in ahead of time and then put in oven later on that evening?