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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!
You also need to try these Mac and Cheese Bites!
Creamy (Whole-Wheat) Mac and Cheese
Ingredients
- 1 ½ cups whole-wheat macaroni (cooked according to package directions)
- 2 tablespoons butter
- ⅓ 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))
- ¼ 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 ⅓ 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.
Cheryl says
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!
Leigh says
REAL MAC & CHEESE!!! Way to go! :) I posted the petition for Kraft on my website - Thank you, Lisa!! Keep it up!!
Sydney says
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.
Rachel (De Ma Cuisine) says
Oh how I love homemade Mac and Cheese!!
Angimw says
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.
Heather C says
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.
Jamie says
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.
Ashley says
I made this tonight and it turned out perfect! So yummy! Thanks for the great recipe.
Nicole D says
I have also tried alfredo using a portion of creme cheese and it was super rich and creamy, thanks for the recipe!
Felicia says
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.
Assistant to 100 Days (Amy) says
Hi Felicia. It do not think this has gritty texture at all. Try it! ~Amy
Jen says
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!
yamel says
Which type of heavy cream are you using? I've never used it before.
Assistant to 100 Days (Amy) says
Hello Yamel. Any brand of organic heavy cream will do. ~Amy
Marian says
How many servings it the recipe for?
Assistant to 100 Days (Amy) says
Hi Marian. I would say roughly 6-8. ~Amy
Abgail says
Well I definitely put that on the wrong post... :)
Abgail says
Super cool! That would be awesome to make yogurt...
Susan says
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!
Jennifer says
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.
Jen says
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
Casey says
So good!! The only mistake I made was not making a double batch!! Who says that real food can't taste good?
Alina says
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. :)
Jane Maihan says
any thoughts on making it in the morning and then reheating for dinner? maybe in the oven?
Assistant to 100 Days (Amy) says
Hi Jane. Sounds good. I would cover it in the oven so the top does not dry out. ~Amy
Jolene says
You can use homemade white sauce or béchamel sauce (flour, butter, milk) instead of cream but it may not have the same taste.
Colleen Grossner says
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!
Stephan says
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. :)
Nutri-Link Technologies says
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
Assistant to 100 Days (Amy) says
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
Catherine says
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 :)
Samantha says
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. ^_~
Jenny says
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!
Molly says
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!
Rachel says
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!
Katie Anne says
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?
Still Playing School says
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!
Brittany Hudson says
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.
Julie says
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!!
Ryan says
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.
Rachel says
Check out her link at the top of the page for "Real Foods Defined - The Rules." :)
Assistant to 100 Days (Amy) says
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
R says
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!!
Marie k says
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 :)
Natalie says
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.
Assistant to 100 Days (Amy) says
Hi Natalie. We used a 100% whole wheat pasta. The sauce color just makes the pasta look lighter. :)
Natalie says
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.
Michelle says
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.
Rachel says
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.
Nanci says
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.
Jana says
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?
Anna says
I make macaroni and cheese all the time and freeze them! It freezes well!
Katy G says
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...
Jen says
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