Making macaroni and cheese from scratch is almost as easy as the boxed stuff. In fact, I had a reader tell me that she and her husband decided to race against each other – one making homemade mac and cheese and the other making it out of a box – and it took them the same amount of time! And as an added bonus the homemade version tastes SO MUCH better (at least in my opinion). To be honest, I can’t even hardly eat the boxed stuff anymore because the taste of the powdered cheese just doesn’t cut it for me like it did in the old days.
I’ve shared a mac and cheese recipe on the blog before, but recently discovered a different way to make it (below). One night I was actually making Fettuccine Alfredo as a side dish, but I didn’t have any fettuccine on hand so I used macaroni noodles instead. My younger daughter said “Oh mommy, thank you for making macaroni and cheese.” (one of her favorites), and I said “Well, this isn’t exactly ‘macaroni’ babe.” But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni maybe I could alter my Alfredo recipe and use less cream and lots more cheese for a new, creamy version of macaroni and cheese. And voila! Here you have it below…
Creamy (Whole-Wheat) Mac and Cheese
Ingredients
- 1 ½ cups whole-wheat macaroni, cooked according to package directions
- 2 tablespoons butter
- 1/3 cup heavy cream, plus an extra tablespoon, divided
- 1 ¼ cups cheese, freshly grated (mild cheddar, sharp cheddar, Monterey Jack or even better – a combination of different cheeses is highly recommended including a little Parmesan cheese if you have it)
- 1/4 teaspoon salt
- pepper, to taste (this dish is great with pepper on top)
Instructions
-
In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 1/3 cup of cream until well combined.
-
Turn the heat down to low and add the noodles, cheese, salt and pepper and cook while stirring until the the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper and serve immediately.
Recipe Notes
We recommend organic ingredients when feasible.
Finding (and Avoiding) Artificial Food Dyes
I make this recipe ALL the time. Often I add tuna and peas, top w/ some more cheese, and bake for a bit. yummy. A family fav and so easy.
Homemade mac and cheese is the best! We do a similar version but substitute some cauliflower for part of the noodles and sprinkle the top with homemade bread crumbs.
Can I make this with half n half? That sounds gross now that I type it..I just don’t have any heavy cream on hand.
Yum! :-D We love mac and cheese at our house!
My husband and I also enjoy homemade macaroni and cheese instead of the boxed stuff. We do a blend of cheeses such as cheddar and gruyere or havarti with monterey jack. And something that we always add.. several generous splashes of hot sauce.
Thanks for this, I always seem to have a hard time getting my roux right, will try this for sure. Mac & Cheese is a staple in my daughters diet. I can add almost any kind of veggie and she laps it up and makes a great thermos lunch!
This tip might help you with your roux if you have trouble with it clumping. I don’t use exact measurements, but melt the butter and add the flour to it while leaving it over the heat. Heat up the milk before mixing them together. If you mix together when the milk is cold it tends to have lumps. I usually forget this step, but it does help.
Why does the cream need to be divided? Does it change the consistency to add the last bit at the end?
This looks delicious!
Hello Amanda. It just helps it blend smoothly and evenly. ~Amy
Thanks for the recipe! I just made fettucini alfredo over the weekend with a whole head of puréed cauliflower and no cream or flour and it was delicious. We also put puréed butternut squash in our macaroni and cheese for added nutrients!
I’m wondering what brand of whole wheat macaroni you used? it looks very light-colored in the picture, not dark as whole macaroni tends to be…
Hi Jamie. The noodles are an Earth Fare brand. They just look light in contrast to the sauce. :) ~Amy
You can do it even faster if making the cheese sauce as the water for pasta boils. Surely you’d beat your husband in the race then. ;)
I think this is what I’ve been looking for as far as a real food macaroni and cheese goes. I’ve disliked the roux recipes that I’ve tried although my family eats them up. I’ve been thinking about experimenting with an alfredo sauce variation and look here you’ve done it for me. I’ll have to add this to next weeks meal plan.
I’m going to try this and add in zucchini and yellow squash and any other vegetable I have left in my fridge…
You’re going to make my children very happy with this recipe. Thank you!!
How important is it to use heavy cream? That’s not something I usually have on hand – can whole milk be substituted, or will it not work? I hate to make a special trip to the store if it’s not critical.
Hi Amy. Sometimes it takes us a few days to respond to comments. Did you try it without the cream? Let us know how it turned out. ~Amy
I used half & half in mine and it was delish! I also cooked some organic broccoli florets in with the pasta and mixed it all together.
That was my question too, about half and half but no one ever answered me. So, thanks for indirectly answering my question!
That’s how I make it as well. Funny thing is I’m the only one in the house who likes mac and cheese. My son can’t stand it–boxed or homemade. Sigh…
Thank You So Much! I can never get the roux quite right, it’s either under- or over-done. This sounds great!
Any input on not using heavy cream? My husband has high cholesterol so prefer to use skim or fat free which I know isn’t even close to being the same but curious if anyone has tried?
Is there any way to make a delicious mac and cheese without dairy? We are trying to cut out dairy for my son’s eczema and he loves mac and cheese. I would love a real way to make it for him minus the dairy.
Thanks,
Steven
Hi Steven. We have not attempted this. There are many many recipes out there but none that we have tried or can recommend. Perhaps a reader can chime in? Sorry that I can’t be of more help.~Amy
I have a great vegan Mac and cheese recipe! It’s a sauce of basically puréed butternut squash, cashews, milk alternative (whatever your preferred) and nutritional yeast, salt etc. It tastes a little different obviously, but my family with three little ones love it!
Throw in some broccoli crowns to the boiling water during the last 2-3 minutes pasta cooks and you get my version of this, plus a little veg to make it a complete meal!
Also to answer a few people’s questions: I’ve used half and half and whole milk before as substitutes– DEFINITELY not the same delicious results.
I’ve been making mac-n-cheese like this for years. It always felt like a recipe “cheat” because I also make the roux version, which my husband adores, but it’s a great quick lunch for the kids. Heavy cream is best tasting, but it will work with whole milk, too, which is what I most often have on hand.
I am excited to try this. I always dislike homemade mac-n-cheese because I feel like all I can taste is the flour. Maybe this will help me enjoy it more without only tasting the flour. Thank you! Love your site!
Do you cook the butter & flour mixture for 3 minutes before adding the milk to your roux? Julia Child swears by this step to get rid of the flour taste and I use her roux recipe. Mine never tastes floury, though I do cheat and use white flour. I also use a good sharp white cheddar.
I can’t wait to try this! All of the mac n cheese recipes I’ve tried have been the kind that use flour and bake. My family hates them, so I gave up on mac n cheese a long time ago. They might actually like this though!
I love it. Try a Gluten Free version and make it with quinoa noodles–extra protein and no gluten! Super!
I make it very similar but also grate yellow squash or zucchini in on the tiny grater side-kids cannot tell and makes me feel good adding veges-for some reason the cauliflower does not work for them-who knows but they never make a peep over the squash. They tend to be anti-green so I have skinned the zucchini prior to grating. Thanks for posting.
This sounds wonderful. After reading about skim milk and how horrible that is for us, I am switching BACK to whole milk organic. Thanks for including a great recipe with whole cream. Go Lisa, fellow North Carolinian girl!
For those who want a lower fat variation, make a white sauce with fat-free milk for your cream base! The flavor is all about the cheeses, so no one in my house misses the cream.
Hi Barbara, a lot of the low fat and fat free foods have additives and chemicals, which replace the fat. I am sure Lisa and team will weigh in, but the fat free/low fat stuff is not real food. Stick to the real food and go for moderation. I know that mentally it is hard to get away from the fat free craze and eat real fat foods, but based on lots of research I have done the fat free foods are proving to make us fat! Good figure!
I agree but its not thr same with milk is it? I know additives and yuck are added to other things to make them thicker, but with milk arent they just ‘skimming ‘ off the fat. Its thinner that way. They arent putting anything into it to thicken it. So your sauce woukd be thinner but i dont think full of chemicals
Actually they aren’t just skimming off the fat, they also add powdered milk solids but that doesn’t have to be labeled because on some technicality, it’s still milk. The milk industry has also petitioned to be able to add aspartame without additional label claims, but that has not yet been approved.
Copied and pasted from butterbeliever.com
What’s so bad about powdered milk? Well, in the manufacturing process, liquid milk is forced through tiny holes at very high pressure, which causes the cholesterol in the milk to oxidize, and toxic nitrates to form. Oxidized cholesterol contributes to the buildup of plaque in the arteries, while unoxidized cholesterol from unprocessed foods is actually an antioxidant to help fight inflammation in the body. The proteins found in powdered milk are so denatured that they are unrecognizable by the body and contribute to inflammation.
Absolutely! We should avoid all low fat, reduced calorie, fat free, sugar free, etc! There simply is no benefit to these products.
Barbara — Or, while pasta is cooking, steam up some cauliflower. Once cooked, puree it with some water in a blender. A great way to sneak cauliflower in on unsuspecting kids of all ages!
I make my roux’s with milk all the time, skim at that, too. If you like it thicker, let it stand and/or bake for 10 minutes or so. I typically make cream sauces, as well as cream soups with skim milk _all_ the time.
We keep some cooked whole wheat pasta in the fridge so we can make 5 minute mac n cheese. I microwave some pasta in a bowl with a little butter and some cheese. Then I add a spoon full of plain Greek yogurt and stir it up. The yogurt gives it a nice creamy texture.
Yum! How easy. My combination of cheeses will include some chevre – love the kick that goat cheese gives pasta dishes. :)
Is evaporated milk real food? Evaporated milk makes really smooth mac and cheese, I add a little starch to make it thicker and it makes excellent mac and cheese.
It can be if you make yourself, using real whole milk that you evaporate on the stovetop.
I can’t seem to find the original evaporated milk recipe that I have been meaning to try, but this one is pretty through.
http://shesimmers.com/2008/11/how-to-make-organic-evaporated-milk.html
That’s how I make my macaroni and cheese. I’ve occasionally tried other recipes, but always come back to the “original.”
I like to add 1/2 a cup of pureed butternut squash to my mac n cheese, and a half a block of cream cheese along with the shredded cheese.
LOVE this! I grew up eating whole wheat mac ‘n cheese. We never ever at anything out of a box (my Mom was from Europe and believed everything should be made from scratch). We also ate whole wheat products. My Mom would make a slightly lower fat version by using half sharp cheddar cheese (which has a lot of flavor) and half cottage cheese. It was delicious and we kids loved it! I don’t think she used cream…I believe she did make a roux. This makes me realize that I need her recipe!
Because my wife insists on having some on hand, and the kids (6 and 10) have grown to like it, we always have a brick of American “Cheese” in the fridge (I can’t stand the stuff by itself). So I use that instead of butter, but my home-made is mostly milk, cheddar, and parmesean, but it depends on what we have on hand. So even with the highly processed American “Cheese,” I still feel my version is better tasting (the kids agree) and not as toxic as the boxed stuff.
I just scrapped what I had in mind for dinner and prepped this instead while the kids were napping! I added tuna like another poster suggested and will bake it and do veggies on the side. Everyone in my house loves Mac and cheese, but I’m not crazy about the roux versions, so thank you for posting this!
Both my children are allergic to dairy so I make a dairy free version using unsweetened almond milk and Daiya cheese. Not quite the same as the original for me, but my kids don’t even know the difference ;)
We make this a lot for my 3 yr old…and I use cream cheese with some parmesan and grated cheddar to make a quick and dirty version.
I would love to use this with some mini shells made from Organic Spelt that I purchased through a Co-op. Anyone know why my shells are tough no matter how long I cook them?
Hi Helen. Hmm, I’m afraid I can’t guide you on this. I’ve not noticed my spelt noodles being a different texture than whole wheat. ~Amy
How many people does this recipe serve? I normally use a roux recipe using 2 tbs of butter, 3 tbs of flour, 2 cups of milk, a heaping cup of shredded sharp cheddar and a 12 oz box ow whole wheat elbow macaroni. This is enough to feed my family of five dinner, plus leftovers for my girls the next day.
Hi Kristin. I would say roughly 6-8 servings. ~Amy
great recipe! my family enjoyed it. i used 1% milk and greek yogurt (replaced 1 tbsp. of the 1/3 c. and the 1 tbsp. in the end.) in place of the cream. wonderful way to use up extras of cheese too– i used colby jack, pepper jack, gruyere, mozzarella, cheddar, and parmesan!.
We love this recipe from Allrecipes that doesn’t require a roux either, I don’t normally like cottage cheese but for this you don’t even notice it!
here is the link http://allrecipes.com/recipe/chucks-favorite-mac-and-cheese/detail.aspx
I’ve been making a super easy Mac & Cheese for almost a year now, and it is a family favorite. I couldn’t believe how easy it was and as you’ve mentioned, no dyed or overly processed powdered cheese required! When whole ingredients are used I also feel one is more wholly satisfied. My version is 1lb pasta, 1 cup milk (I use whole) 2 Tbsp butter, and 8oz cheese. We usually add in some mixed frozen veggies, per my daughter’s request, and it ends up being one satisfying meal. Can’t say a processed powdered version has ever been satisfying…
Anyone ever try making a batch and freezing for convenient use later? I am a big fan of freezer meals…wonder if this would freeze well?
I make macaroni and cheese all the time and freeze them! It freezes well!
I made this tonight and added some fresh, chopped spinach leaves…..it was delicious! I cut the spinach leaves into thin strips and added it to the cheese sauce before adding the noodles, until it wilted a bit.
Since making the switch to real foods I just buy block cheese and shred as needed. I tried making macaroni and cheese from scratch once and had trouble with the cheeses melting down smooth. (I tried two different kind) They justed wanted to clump together. Not a success. Can someone tell me which cheeses are better for melting? Thanks.
We make mac and cheese pretty much every Sunday for lunch after church. We shred our Vermont Sharp or Seriously Sharp Cabot cheese ourselves… sometimes with a grater and sometimes with the food processor. We use the white cheese and also add some finely grated carrot to the roux to turn it orange and add a veggie boost.
I went searching for wholewheat pasta yesterday after looking around this site (I was going to make your alfredo, although actually I only had a choice of penne or spaghetti shapes, now I might make this cheesy version. With bacon and mushrooms). The 100% wholewheat was a deep brown like dark chocolate and looked a bit gritty, I couldn’t see the kids eating it so I got the 51% wholegrain which was only mid-brown (progress from white, at least). How come your macaroni in the picture is white? It looks like regular pasta, nothing like the stuff I bought which is very obviously wholemeal.
Hi Natalie. We used a 100% whole wheat pasta. The sauce color just makes the pasta look lighter. :)
Thanks Amy. We loved the sauce. The kids (and adults) ate the 51% wholewheat penne but all complained about it. I think it’s going to be a slow process converting. But at least they didn’t spit it out.
Just had this for dinner using Whole wheat penne. I used 2 cups and could have added more pasta and it still would have been satisfying. Also added I teeny bit of bacon. (Just cuz) and steamed broccoli. This was super fast and easy and I love all the subbing options :)
We have been making homemade mac n cheese for several years now and my kids find the other boxed stuff disgusting tasting now. I hate they ever ate it, but funny how your tastes really do change after eating real food. Keep up all your great recipes and hard work Lisa!!
I just found your blog/website and was really excited about the no processed foods part of the name. Then I saw the latest recipe included pasta – I haven’t gone much past that post. How is store bought pasta not considered processed? And cheese for that matter? Please expand upon your definition of processed so that I may understand how pasta and cheese/dairy are not considered processed. I have read your comments on “real food” and am confused as to how store bought pasta, even whole grain and organic varieties, can possibly be considered unprocessed. Pasta has preservatives added in order to sit on the shelf for as long as it does. I really feel that if the food does not go bad sitting on a shelf it should not go in me or my family, unless it is the actual “whole grain” itself. I believe it could be argued that most “food” that we eat is processed, unless one only eats fresh meats, fruits, and veggies.
Check out her link at the top of the page for “Real Foods Defined – The Rules.” :)
Hi Ryan. I concur with Rachel’s advice. These posts will outline our definition of real food and our real food rules: https://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/ and https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. Welcome! ~Amy
I was craving a comfort food tonight and everything is so bad and unhealthy to eat. I saw this and knew it was the answer. I used brown rice pasta. I love the simplicity of not making a roux. It turned out great and my son, who complains that I am depriving him since we cut out processed foods, even likes it. Yay! Score one for Team Mom and 100 Days of Real Food!!
I loved how easy this was to make and it tasted great. The only thing was, mine turned out stringy and not creamy. It still tasted good, but I wonder if I did something wrong? The only thing I did differently was using a mild cheddar that was pre shredded instead of shredding my own. Would that have made a difference?
Pre-shredded cheese will turn out a bit stringy because it is coated so that it doesn’t stick together in the bag. Fresh is best!
I just tried this and mine is stringy also. I used whole milk, its what I had on hand, and Colby Jack cheese that I shreded myself. I also used quinoa macaroni, but that shouldnt affect how creamy it is. It was good I just wish it were creamier. I’ll be trying a different cheese and also heavy cream next time.
In response to Katie (experiencing stringy cheese, not creamy), you may have added too much cheese…but, reallly, can we ever have too much cheese?!?! Also, try using cheeses that are “harder” like cheddar or parm. The softer cheeses actually have more moisture and add to that stringy effect. Hope that helps!
I am with you, after going homemade it’s hard to think about buying the boxed stuff, it just doesn’t taste the same! I have made your other recipe and alternate it with a recipe like the one you have above. Or similar I’m style, so now I will try this one! I like to have a few depending on the meal and my mood :) my grandma always made homemade and now I know why!!! It just supposed to be that way!
I made this tonight to go with our mini meatloaf and Brussels sprouts. It was wonderful. Even hubby liked it, and he is not a Mac and cheese fan. Thank you!
I love homemade mac ‘n cheese; I can’t stand the boxed stuff. Sometimes when I make it, I puree cauliflower and blend it into my cheese mix. It’s a good way to get picker eaters to have a dose of veggies. ^_~
I’m all over any mac n cheese recipe. When I saw the recipe I decided to try it at once. Genius! I’m still licking my lips :)
Hope you don’t mind us sharing this recipe/link on our Facebook page this recipe looks out of this world crazy good!!
Nutri-Link Technologies
Facebook: https://www.facebook.com/pages/Nutri-Link-Technologies/385554151526910?ref=stream
Hi. We don’t mind at all. Just provide the proper links. Here are our terms of use: https://www.100daysofrealfood.com/terms-of-use/. ~Amy
WOW! Who would like to come over and have some of the best homemade Mac & C ever?! I just whipped it up and think i’ll have to make another batch because i don’t think it’ll last till the wife and kiddo get home. :)
Well, Lisa, you probably won’t like this, but I have a quickie idea to make the original thing healthier — add beans! Probably no one reading here WANTS to make it from the box, but it might happen in a pinch for any sort of reason, and if so, the beans can keep it from being a complete nutrition zero! http://fresh-you.blogspot.com/2012/03/kraft-mac-n-cheese-with-nutritional.html PS- I have been reconsidering Barilla Plus pasta quite a bit since your post knocking it, and while it does have the protein and fiber that prevent the acute problems with refined grains, a simple whole wheat pasta seems like a a better choice :) Thank you for teaching me, and others so very much about eating better!
You can use homemade white sauce or béchamel sauce (flour, butter, milk) instead of cream but it may not have the same taste.
any thoughts on making it in the morning and then reheating for dinner? maybe in the oven?
Hi Jane. Sounds good. I would cover it in the oven so the top does not dry out. ~Amy
I made this for my kids this morning to take in their thermoses to school. It was great!! Thank you. I usually make mine with a roux but I actually liked this better. :)
So good!! The only mistake I made was not making a double batch!! Who says that real food can’t taste good?
I’ve tried many mac and cheese recipes and they all just didn’t have enough flavor. Your tip on using a variety of cheeses really did the trick. I followed your recipe exactly and I used havarti, sharp cheddar and parmesan. It was delicious! Thanks
Made this tonight & I loved it, but my kiddos didn’t. I have yet to find a mac’n cheese recipe that can replace their beloved Velveeta Shells & Cheese. Sigh. I’ll keep trying, though!
I have noticed when I use whole wheat pasta my kids don’t like it. I honestly am not a big fan either but there are new pastas out that are made with whole servings of veggies and they not not made with bleached flour and have a a variety of veggies and no artificial ingredients. My kids love it and when I make a Mac and Cheese like this they devour it. Just in case it is the whole wheat pasta that is bothering them this alternative might help and is still good for them.
Super cool! That would be awesome to make yogurt…
Well I definitely put that on the wrong post… :)
How many servings it the recipe for?
Hi Marian. I would say roughly 6-8. ~Amy
Which type of heavy cream are you using? I’ve never used it before.
Hello Yamel. Any brand of organic heavy cream will do. ~Amy
I made this for dinner tonight along with your kale chips recipe and served with some fresh fruit. My 2 year old and my husband loved it. My daughter has only ever had Annie’s or Kraft so this was a great change for us and she gobbled it up. I thought it had so much more flavor than any boxed version. I didn’t have heavy cream on hand so I used half and half and it turned out creamy and delicious. Yum!
Does this have a gritty texture? I have yet to find a mac & cheese recipe that doesn’t come out gritty. I have an issue with texture and I just can’t get over this one.
Hi Felicia. It do not think this has gritty texture at all. Try it! ~Amy
I have also tried alfredo using a portion of creme cheese and it was super rich and creamy, thanks for the recipe!
I made this tonight and it turned out perfect! So yummy! Thanks for the great recipe.
I always make a triple batch of homemade Mac n cheese and freeze the other two portions. I use extra sharp cheddar, and add nutmeg and cayenne pepper for flavor.
I’ll have to try this. We still make the cheese sauce, I just use whole wheat flour instead of white. We make our own breadcrumbs from whole wheat bread and makes baked Mac n cheese. SOOO good.
OH my goodness, this is my new favorite! I threw in any left over cheese I had along with some broccoli, shredded zucchini and carrots and called it Rainbow Mac and Cheese. YUM! Thanks so much.
Oh how I love homemade Mac and Cheese!!
I heard that Yoplait recently reformulated without artificial colors and HFCS due to customer comments. Granted this was on one of their commercials, so I don’t know the backstory or how much the company fought the change, but at least there is hope that customer feedback can still have an impact in the confusion if the modern day food industry landscape.
REAL MAC & CHEESE!!! Way to go! :) I posted the petition for Kraft on my website – Thank you, Lisa!! Keep it up!!
I believe I came across your website about 18months ago, after reading a Yahoo article. I really liked the concept of eating better, but actually putting into practice was a whole other story, since my idea of cooking, was opening a box of something. Since then, I have made some small baby steps & have recently started taking larger steps. I’m still using some boxed stuff, but I am putting more fruits & vegetables in my diet; I have managed to cook a clean version of Chicken Enchilada’s; I have bought my first bag of whole wheat flour & made your muffin receipe, twice & last night I made your Mac & Cheese receipe. This was the first time I had EVER made from scratch mac & cheese, (usually I use the cheapest store brand available), & IT WAS AMAZING!! AND EASY TOO!! From the bottom of my heart, thank you for everything you do!
I was pleasantly surprised! I have been looking for a simple mac and cheese recipe to get away from the boxed, processed stuff. Although I am a bit worried with the amount of real cheese because my little one has constipation issues, but in moderation, this is a wonderful alternative! Way to go!! Thank you so much!
This is delicious!!!! Thank you for the welcomed alternative to the boxed mac and cheese!
Super delicious, super easy. I should have doubled it. Thank you!
I meant 5 stars!
It´s a grate post, thenk you for your article.
I made this tonight for myself and my two daughters — almost 3 and 17 months — and I can’t keep myself from nibbling on their leftovers. Honestly, I’m surprised they left any in their dishes! This recipe is going definitely being saved for nights when something quick and easy is all we have time for. Thank you!
This sounds so good! This would be easy to make with both organic and kosher ingredients, which are both things I prefer to cook with! Thanks for the healthy idea!
So excited to try this recipe tonight-I’ve been trying to get my husband to eat better but it’s been a long process finally today he said I could make mac and cheese any way I wanted-so I’m going to do this recipe with broccoli and bacon-the cheese and bacon should cover the fact that its whole grain! Here’s to trickery!
Lisa,
Have you found an organic heavy cream in Charlotte that does not contain carageenan?
Hi Gina. This link is a great resource: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/ and provides many options! I have found Kalona SuperNatural in Whole Foods but I do not know if it was in Charlotte. Good luck. ~Amy
This is so yummy – I added 1/2 cup of pumpkin to it and it made it the same color as the box stuff – that is not why I added the pumpkin but it was a nice surprise :). Thanks so much for this blog and all your yummy recipes!
Where do you get your whole wheat elbow macaroni? I can only seem to find 100% whole wheat penne, rotini, and spaghetti
Hi Jennifer. I have found it at Whole Foods and Lisa buys hers from Earth Fare. ~Amy
I got some from our local, everyday, Kroger yesterday! (King Soopers here, but same line of stores.)
What brand of pasta is pictured here? When I make whole wheat noodles, they are more beige in color and my daughter doesn’t like the grainy texture or look. I’ve tried cooking the noodles longer, but that didn’t help. Thanks!
Hello Catherine. It is whole wheat macaroni from Earth Fare. The noodles look light because of the sauce. There can be a bit of an adjustment period when switching to whole grain pastas. Sometimes I used the 100% whole brown rice pasta as we transitioned and the kids really liked it. Hope that helps. ~Amy
What is an S cup? It says S cup of cream + 1 tbls.
Hi Lisa. It says 1/3 cup of cream plus 1 Tablespoon. :) ~Amy
Instead of cream I puree cottage cheese with a little milk in my magic bullet – makes the mac and cheese nice and creamy!
I just tried this Mac and Cheese…YUMMY! And really quick.
So glad I tried this. It truly was quick, easy and yummy!
I made this but I feel awful about feeding my kids so much cheese and heavy cream in one sitting. I won’t make it again.
This mac and cheese is great
This was really yummy! I had some pasta already prepared that I needed to use so I think this took me 10 minutes start to finish! I used only 1 cup of cheese- about 1/2 sharp cheddar and 1/2 parmesan. I added some chopped spinach and also red chili pepper for a little kick. If I’d had broccoli I would have used that as well. Next time I think I’ll also add garlic. Far better than anything from a box!
I posted earlier saying I wouldn’t make it again because I felt it had too much fat. I found another recipe on this site which doesn’t use as much cheese or heavy cream. https://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/ I look forward to trying that version.
TIP: My kids loved this so much that I increase all the ingredients respectively to use up a 2-lb block of cabot cheddar, since I shred it all at once in the food processor. It was a huge pot of sauce! Then I divided it into freezer bags and froze them. That way, when they want mac and cheese (even for lunch) I thaw the sauce in hot water while the noodles cook. Drain the noodles, cut the corner of the bag and squeeze the sauce right into the pot, stir, add the splash of heavy cream (ESSENTIAL!) and serve – VOILA – as simple as Velveeta Shells!!! Makes life just a little simpler!! They also like a package of tuna mixed in!!
Never thought of doing that but now I’m going to try it. Thanks for the idea.
Amazing tip!
Thank you!!
Hi Amy! I just made a 1/2 batch to test and love this super easy recipe…and have been looking for a real cheese recipe to batch and freeze the sauce. I also buy cabot in 2-lb blocks, but not sure how that translates into cups shredded. Since you’ve already been down that road, can you share your proportions? Also can you add your cups frozen sauce to pasta ratio? THANK YOU!!!
I MADE THIS TONIGHT WITH VEGGIE PASTA ADDED THE PROSCIUTTO AND OMG ITS WAS SOOO GOOD!! ALONG SIDE GRILLED EGGPLANT YUM!! THANKS FOR ANOTHER GREAT RECIPE!
Loved this but found no reason to shred the cheese- just cut it in cubes. Also used light butter and 2% milk. Threw in some fresh organic baby spinach for some green…Yum!
Awesome tip! cut the cheese instead of grating.
What did I do wrong with this? It tasted delicious (to me…my kids both took one bite and refused more). I think the main issue they had was the stringiness of the cheese. When I put the cheese into the milk/butter mixture, it turned into one semi-melted giant stringy cheese blob. It took turning up the heat and basically “cutting in” the cheese ball with the pasta. Once I had it as mixed in as it was going to get, the stringiness was still crazy!
I had the same issue tonight. It tasted good but I was worried my 3 year old would chock on the cheese. From now on I will stick to the other recipe with the roux…that one turned out great!
Hello. Here the earlier version of the recipe that includes a slightly different roux: https://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/. ~Amy
Any idea how to make it dairy free? I could probably try goat cheese? Also, was looking for the recipe where you have peas and carrots mixed in :)
Hi Becky. We have not attempted to make this dairy free. Let us know if you have success. I think you are talking about this post: https://www.100daysofrealfood.com/2012/04/10/real-food-tips-4-super-quick-wholesome-dinners/ for addition of veggies, but they could certainly be added just the same to the homemade version…no new recipe needed. ;) ~Amy
This was so delicious!
I do love mac n cheese, but I like it to stay creamy (straight from the pot onto the table) as I really dont like thickened sauce.
This recipe did the trick! We had it with your over yummy tomato bisque soup and salad.
Thank you!
Christy
I don’t know what I did wrong, but I needed more heavy cream – and it still didn’t stay creamy. It was good and the kids didn’t complain that it wasn’t box mac and cheese – so overall – it was a win!!! But, I actually thought it was too cheesy (oh my, I must have a fever)!
This was a hit with my super picky 8 YO. Made it on Saturday and she requested it again tonight! Finally I can move away from the box. I made the granola bars too & LOVE them!
This was so delicious!!! I didn’t have any elbow macaroni so I used penne, still amazing. Sooooo easy! I loved that it only uses one pot. Not much clean up!
What brand of heavy cream do you use? I have been using Horizon which has carrageenan in it. Which is bad for you right?
Hi Sara. This is a very useful link: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/. It can help you locate a brand you might have access to. ~Amy
I love this recipe and make it all of the time. I usually cut back on the cream and butter to make it a tad lighter. I actually am using your recipe on my dinner meal plan this week- I link to your recipe on my blog. Anyway, I think it’s great that you are raising awareness regarding processed foods. Our blog supports your efforts. We strive to raise a similar awareness regarding organic infant formula, and other health issues related to babies. Check it out if you get a chance…
-Elleigh
http://www.littleworldorganics.com
This was awesome! My toddler loved my mom’s baked mac n cheese which I’m pretty sure uses Velveeta (yuck!). This was perfect! And I really don’t mind that it used such heavy ingredients. It’s hard to get my toddler to slow down long enough to eat so he needs calorie dense, whole foods. Thanks!!
My husband and I love this recipe! We use a mixture of sharp cheddar and Dubliner cheese and add garlic pepper for a more adult taste. It’s delicious!
Thank you!! I’ve tried so many different homemade Mac and cheese recipes and my boys NEVER liked them! I served this tonight and it was a huge hit. Finally, a win for Mom in the mac and cheese department !
Just made this using quinoa instead of pasta! Ahhh mazing!
Is it possible to make this recipe ahead? I want to make it for a birthday party. I plan to make it earlier in the day and keep it warm in a crock pot. Has anyone tried this? Will the sauce curdle?
Hi Amber. Keeping it warm in a crock pot should work fine. ~Amy
You can also skip the butter and cream. I use only cheese and a little bit salt and my kids love it. I only tried to make boxed mac and cheese once and my kids did not like it at all. I also use whole wheat rice noodles sometimes and they like it that way as well. :)
All I have on hand is mozerella. Do you think that will work?
Hi Rachel. It will be a stringy mac and cheese but I’ve made it with mozzarella before. ~Amy
Love to add cut up turkey dogs to this recipe. Yum!!
This sounds really good! My go-to has been a cauliflower mac ‘n’ cheese from Runner’s World magazine that my 19-year-old and my 8-year-old both love. Bonus on adding a veggie (which doesn’t overpower the dish) and cuts down the cheese: http://www.runnersworld.com/recipes/creamy-cauliflower-mac
I use Coconut Milk and Rice flour Macaroni and also add a finely chopped onion, a teaspoon Mustard Powder and a half Teaspoon Smoked Paprika . . . Every time we have from basic Family gatherings to big fancy dinner parties, people rave about it and it is always finished first.
I use Greek yogurt instead of creme…it increases the protein and cuts back on the calories and fat.
I don’t have heavy cream. Is there anything I can substitute? Thanks!
Hello Ashley. Other readers have used regular milk, almond milk, coconut milk, and even yogurt. ~Amy
Would this freeze well? The cream we get us a little expensive, so I try to batch cook with it & freeze extras. Thanks for sharing the recipe.
Hi Erin. It does freeze well. :)
Amy – Could you tell me how many calories are in a serving of this? Thank you so much.
Hey Jane. We do not track calories here…on purpose. We just want people focusing on getting rid of processed foods and replacing them with the good stuff that is real, whole, and fresh. :) If you want calorie details, there are tools online like My Fitness Pal and others, that can do that for you. ~Amy
Tried it to the recipe stated, the cheese was too thick. Used 1 tbsp of sour cream and milk to thin it down. Pretty darn good:)
I make this all the time for my family and they love it! My oldest said this is the best Mac n cheese ever!
This is SO good! I have made it twice this week! Thanks for the recipe!
Made this last night and added some uncured thick bacon similar to Applegate’s brand…SO GOOD! Tasted like something out of a fancy restaurant :)
Is this recipe for 4 people? I might have missed it. I would like to make it for a large group. Thanks!
Hi there. Yes, it serves 4 with leftovers. ~Amy
could you tell me how many calories are in a serving of this recipe? please. thank you,
jane maihan
Hello Jane. We don’t count calories. Our focus is simply on getting real food into people’s lives and helping them get rid of the processed stuff. Once that happens a lot of other things regarding eating habits often just fall into place. However, there are online tools like My Fitness Pal that can calculate nutrition and calorie details for you. ~Amy
Thanks so much. I love your foods – enjoying watching your successes!!
Have you ever tried subbing the cream for whole milk ( I always have milk but not always cream)? I tried but the cheese clumped up and didn’t stick to the noodles. Any tips? Thanks! Love this recipe?
Hi Christy. You might try the roux method: https://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/. ;)
All I can say is YUM! Made this tonight and my hubby loved it! I may try adding bacon to it next time, but it was delicious as is. And very easy!! I’ll be making this often.
Thank you for the great recipe. I tried this recipe several times with different types of cheeses – my husband and I enjoyed them all but for my 6 and 4 year olds, they didn’t like it until I used all white american cheese. I asked the person at the deli counter to give me a large chunk of white american and shredded it at home. When my daughter tried it, she first said “It tastes better than I thought it would” and after a few bites she said it was the “best mac and cheese ever” and it was “perfect”. Thank you for a mac and cheese recipe I can feed my children that is not out of the box, which by the way was previously my daughter’s “favorite” mac and cheese.
This was fabulous! I added a small piece of cream cheese, with my cheddar!
Can you make the sauce separately (without mixing in the noodles) and then freeze it? I do this with another recipe.
Hi there. You can freeze it but it changes the texture of the sauce somewhat.
I made this just now. I used pepper jack, medium cheddar and sharp cheddar and a sprinkle of Parmesan on top. It’s decent. It’s not a replication of the boxed stuff. Which might not be a bad thing. Hubby loves it even with the whole grain noodles.
How many servings does this make? How does it do warmed up or frozen?
Hi Ally. All of Lisa’s recipes are designed to feed a family of four with some leftovers. We are not specific about serving sizes and this post will help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. Regarding freezing, you can freeze it but the consistency of the “sauce” does change when reheating.
What brand of macaroni do you use? I have no problem finding whole wheat penne, but not elbow.
Hi there. The brands we buy vary but most stores carry Hodson Mill.
This Mac and Cheese was absolutely delicious and SUPER easy to make and much healthier than my previous recipe. I used a combination of Asiago and Parmesan and Cheddar Cheese and it was such a hit with my children and my husband! I doubled the recipe and had leftovers for my husband to take to work for lunch the following day. I kept it warm in the crock pot for a couple hours and it still tasted yummy!!
I was not so lucky…tasted great, but came out a gooey mess! I even tried adding more cream as I mixed the noodles and cheese. Where did I go wrong? Not creamy at all. Help?
So sorry it didn’t turn out. You might try the roux method: https://www.100daysofrealfood.com/2010/12/31/recipe-whole-wheat-macaroni-and-cheese/. Hope this helps.
It is likely that your pasta was slightly under done; al dente maybe. Pasta continues to absorb liquid so cooking the noodles a little longer to make them softer would help.
Did you add cheeses of the heat or on a very low heat? This method works great for me
We are under going a kitchen remodel so are without a stove or oven, (or sink or counters). I made this dish all in the microwave since my 6 year old daughter burst into tears the other night saying she wanted mac and cheese. It came out delicious, very creamy and very easy. To add more heft, I added some sliced kielbasa for the men in the family. Would make this again. Thank you!
Quick question; I make this all the time, but this weekend, I am making it for a crowd. Do you think you can make it in advance, load in a casserole dish and then warm in the oven, or will that ruin it?
Hi. Warming it from the fridge in casserole dish should be fine.
Michelle did it turn out? I am going to make for a large crowd this weekend too. about 40 people and i am using for a side dish. Let me know if you get this because I plan on making tomorrow. Thanks!!!
What was your experience making it ahead? I’m looking to do the same next weekend. Thanks!
Yes it turned out great:) i used a variety of cheeses too cheddar, parmesean, and it was perfect! I made the day before and then refrigerated them when i baked them the next day they were perfect!
This was so yummy! Used milk since I didn’t have any cream on hand and it still turned out great and the kids loved it! Thanks so much for an easy healthy recipe. The kiddos had a blast helping make it.
I tried this tonight! I doubles the recipe thinking one and a half cups was nothing.. But three made A LOT! I did use whole wheat noodles. I was out of butter, so I put a tiny bit of oil instead. I probably could have skipped it all together, and I’m wondering how delicious this is with the butter! Even without it was great. I used crumbled feta, Monterey Jack, and grated some sharp white cheddar. I didn’t measure any of those, just did it to my liking. This was so much better than any roux method I have tried. I cut up a few pieces of grilled chicken, threw it in, and boom!
Is heavy whipping cream the same as heavy cream?
Whipping cream sometimes has slightly less fat content but they are very similar.
My family doesn’t usually eat whole wheat pasta so I wasn’t sure how this would go over. None of us even noticed any difference! And this is the best homemade mac n cheese recipe I’ve tried, period! And bonus – SUPER easy!!
Is this 1.5 cups cooked pasta? Or 1.5 cups before it’s cooked?
Before.
Can you clarify in the recipe that the 1.5 cups refers to dry macaroni? I had to read the comments to find that. The description in the recipe says cooked.
Hi there. It is 1.5 cups dry, then cooked according to directions.
Did you add the cheeses off the heat or on a very low heat? This method works great for me.0
Add the cheese on low heat.
This sounds easy and wonderful! Curious – have you ever frozen your cream and then tried to use it for this type of recipe?
No, we have not.
What is nutritional values of this dish?
We do not provide those details. This post will help you see why: https://www.100daysofrealfood.com/healthy-eating-defined .
This dish is amazing! I used extra sharp cheddar and Colby Jack.
And a little bit of prepared mustard. That is how we made it growing up – sharp cheese, mustard, and a bit of minced onion added to the hot pasta.
Was not good. Made me sick to my stomach