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!