I had a reader tell me that she and her husband decided to race against each other – one making homemade creamy mac and cheese and the other making it out of a box – and it took them the same amount of time!
Whole Wheat Creamy Mac and Cheese Recipe
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.”
Creamy No Roux Mac and Cheese Recipe
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…
Using Whole Wheat Macaroni in This Recipe
Dishes like mac and cheese are a great example of how easy it is to incorporate whole food comfort options into your weekly meal plan! This recipe for instance makes the simple switch to whole wheat macaroni for added protein and nutrients, as well as a creamy cheese sauce as opposed to a traditional roux. It’s creamy, satisfying and much more nutritious than the boxed alternative. Enjoy!
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.
Does this recipe come out with a gritty texture? I have two picky kids that are use to Kraft, but I’m trying to cut out all the junk food.
Up until now, the kids have either preferred the stuff out of the blue box. They love this stuff! Very creamy and delicious!
I have been making this for a couple of years now, and my kids (and their parents) absolutely love it!! I use some White American from the deli, some Parmesan, and some cheddar. It’s always amazing.
Was not good. Made me sick to my stomach
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.
This dish is amazing! I used extra sharp cheddar and Colby Jack.
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 .
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.
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.
Is this 1.5 cups cooked pasta? Or 1.5 cups before it’s cooked?
Before.
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 heavy whipping cream the same as heavy cream?
Whipping cream sometimes has slightly less fat content but they are very similar.
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!
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.
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!
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!
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
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!!
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.
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.
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.
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.
This was fabulous! I added a small piece of cream cheese, with my cheddar!
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.
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.
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/. ;)
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!!
could you tell me how many calories are in a serving of this recipe? please. thank you,
jane maihan
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
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 :)
This is SO good! I have made it twice this week! Thanks for the recipe!
I make this all the time for my family and they love it! My oldest said this is the best Mac n cheese ever!
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:)
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
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
I use Greek yogurt instead of creme…it increases the protein and cuts back on the calories and fat.
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.
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