Whole-Wheat Macaroni and Cheese

24 Reviews / 4.8 Average
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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 from 100 Days of Real Food

Whole-Wheat Macaroni and Cheese

This Whole-Wheat Macaroni and Cheese 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.
24 Reviews / 4.8 Average
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Print Recipe
Servings: 4 people

Ingredients
  

  • 1 cups whole-wheat macaroni (boiled according to package directions)
  • 2 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • 1 cup cheese grated (you can use any type of cheese…we usually use sharp white cheddar or a mix of different cheeses works well too)
  • salt to taste
  • pepper to taste
  • parmesan cheese grated (optional topping)

Instructions
 

  • 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!

Notes

Nutrition Facts
Nutrition Facts
Whole-Wheat Macaroni and Cheese
Amount Per Serving
Calories 336 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 51mg17%
Sodium 254mg11%
Potassium 183mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 3g3%
Protein 15g30%
Vitamin A 555IU11%
Calcium 287mg29%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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217 thoughts on “Whole-Wheat Macaroni and Cheese”

  1. This was really good! I used a mix of sharp cheddar and pepper jack. My 5 year old liked it and my 2 year old went back for seconds. Thank you for sharing!

  2. I just made this for my 10 year old and he told me it’s better than the mac and cheese from a box. Then he added “and it’s better for us, too.”

  3. 5 stars
    I just wanted to let you know….this was my first homemade mac and cheese EVER. My oldest daughter had a rough day of homeschooling. She wanted comfort food and said “I could really go for some homemade, cheesy, mac and cheese” So, I got online and started looking. When I googled mac and cheese, I didn’t like all the “extra” ingredients I saw in most recipes. So, I looked at two of my favorite people that I follow on Facebook. One did not have a mac and cheese recipe and the other was you! I had everything I needed and so I started it, only about 30 minutes ago. I followed the recipe exactly and also paid attention to one of the comments about making sure the dairy items were room temperature. My oldest said “this is exactly what I wanted!”. My youngest who doesn’t always like mac and cheese said, “Mom, that is actually reallly good. Can I have that more often?” And my middle just kept eating! Thank you! This will definitely go in my recipe binder!

  4. I made this and it was fantastic! I even made it for our Easter dinner and everybody loved it, which is a HUGE success. I was wondering what kind of cheese you use? I stood at the different block cheeses forever trying to figure out which one wasn’t highly processed and kinda just chose one that looked right. THanks for your help and all of your great recipes.

  5. This recipe was amazing! I added an extra cup of Mexican blend cheese! Will definitely be recommending this recipe to friends and family. Thank you!

  6. For those who find it “gritty” it is likely due to the ww flour. You could simply substitute spelt flour instead- it has a smoother texture.

  7. Sounds good! One thing I’d recommend is to make sure all the dairy ingredients are room temperature, especially the milk. (You can also warm it a little in the microwave). Cold ingredients added to a warm roux makes a clumpy sauce.

  8. Yum! This is going to be a regular at my house from now on! I used half milk/half broth and added a pinch of cayenne pepper for flavor. It was a hit, and my blue-box loving husband said “We never need the boxed stuff again!”

  9. I made this for lunch today and while it was very good, I agree with other reviewers who found it gritty/grainy. I may try to cook the sauce for a shorter amount of time in the future to see if that helps. It was so good with local milk and cheese and my 16 month old loved it once I convinced her to try it.

    1. If it was grainy it may because you used a sharp cheddar. For some reason sharp makes a grainy cheese sauce. If you use a medium or a combination of sharp and something more creamy it may turn out better.

  10. Kristy Jenkins

    I was raised on whole foods from the age of 2 until I was about 6 or 7. My mother changed to whole foods in attempt to get my older brother’s behavior under control through diet and not medication. He was diagnosed with ADD. After the initial withdrawal, it worked! He was a completely different kid! Now as a mother of 5, I am trying to change my families eating habits. We ate fairly healthy but I wanted to cut out processed foods altogether and eat clean. Trying to eat as much organic as possible for a family of 7 on one income. Your macaroni and cheese recipe, is the exact recipe my mom used to make! I crave this every time I am pregnant! :)

  11. I want to suggest parboiling the pasta. In my opinion, baked macaroni always comes out a little mushy. I learned a trick of boiling it for only 2-3 minutes before combining with cheese, et al, and baking. Just wanted to share my thoughts :) Cheers! Meg

  12. This is basically how my dad has always made it…a roux and then adding the milk and cheese (of course it was never whole wheat, but I would make it that way for my family). The only thing we add is sautéing some onions in it! Didn’t even notice when I was a kid and wouldn’t want it without as an adult!

  13. 5 stars
    I couldn’t believe how easy this was! I used almond milk and white whole wheat flour. It was not gritty at all. Next time I would like to try adding a little yogurt like others suggested. Thanks so much for posting this recipe. We will definitely make it again and again!

  14. 5 stars
    This takes almost as little time as a box. I swear! I have made this at least 10 times for my 4 year old son and he gobbles it up. The next time you are shredding cheese for tacos or pizza just measure out another cup or 1/2 cup (to cut the recipe in half) and put it aside for this recipe. Grating the cheese only “hard” part. I can’t recommend it enough! Thank you again, Lisa.

  15. Does anyone know how this recipe freezes? I used a 1/2 c almond milk, and 1/2 c greek yogurt. It was very creamy and had a tang from the yogurt and extra sharp cheddar. De-lish! And it passed the kid test! I’m freezing leftovers now in little lunch size portions for quick go-to meals.

    1. Assistant to 100 Days (Jill)

      Hi Loara. I have frozen just the sauce and it does fine. Then I boil fresh pasta and use the sauce with it. Jill

  16. One thing I have made Mac and Cheese with before and it tastes wonderful is pureed winter squash and cheddar cheese. We have just recently found your blog and are slowly making changes to our diets while my daughter is still very young, I’m just hoping its not a huge fight when it comes to grandparents. my MILs fave phrase is, but she’s at Grandma’s house… runs me crazy! Thank you so much for all of your inspiration! I look forward to our diet changes!

  17. So here is what I did for this one. I used almond milk instead of dairy and a little more than 1 cup of grass fed mild cheddar cheese. I also added a teaspoon of garlic and onion as well as a pinch of salt. I also added a little parmesan.

    While cooking the recipe, I did follow the directions except I forgot to cook the noodles before making the sauce. So I just kept the milk in with the roux on medium low and kept stirring. Yes my almond milk was boiling slightly, but my sauce did not turn out gritty. After 5 minutes of this my noodles were finally done so I added in my cheese, let it melt, then added in my noodles. So with almond milk at least, it seems fine to let it boil a little if you need to once you add it to the roux.

    It turned out creamy and delicious. A much better version of white cheddar :) I can’t believe I made home made mac n’ cheese!

  18. I made it gluten free tonight with rice noodles and used the butter, super fine brown rice flour, Trader Joe’s lite coconut milk and extra sharp cheddar. Yum. Can’t wait for the leftovers.

    1. Jennifer: Does the Trader Joe’s light coconut milk contain carrageenan? That’s a red algae that is a carcinogen, causes inflammation & intestinal abnormalities. I used to think it was seaweed, but why is it in coconut milk?

  19. This was so easy and so delicious! Just made it for my daughter’s lunch and I’m hoping she loves it as much as I do. She loves the frozen Amy’s mac&cheese, but I’ve been searching for a healthy, homemade alternative. Thank you-love your site…so inspiring!

  20. I find the best Mac and cheese is when I boil the noddles in just enough milk- then as cheese and spices. Holy moly it’s good and thick and creamy!

  21. It tasted great, but I do agree with Katelyn’s comment about it being gritty. I think I’ll try a finer flour next time (like whole-wheat pastry flour, maybe) and let you know how it turns out.
    (^_^)

    1. On a side note, it was not as gritty when I had the leftovers the next day because I added a little milk to get it creamy again in the microwave. Can’t wait to try it again! (^_^)

    2. Made it with whole wheat pastry flour this past weekend. While slightly less gritty (I figured out I just need to add a bit more milk to combat that) it did not thicken the sauce nearly as much as the white whole wheat flour did. Switching back to that now. Can’t wait until I have enough saved up for my own wheat grinder so I can make my own flour! (^_^)

    1. Assistant to 100 Days (Jill)

      Hi Krystal. I have not tried it, but, you can give it a try. I’m not sure it will taste the same (I’m guessing it will be less creamy with the almond milk). Let us know how it turns out. Jill

  22. I’ve tried this before and while my 2 year old eats it fine, it just doesn’t do it for me. I grew up on velveeta used for “homemade” mac and cheese (not the boxed stuff.) This always ends up just a bit gritty even when shredding my own block cheese. I may try different cheeses or without the roux.

    1. Assistant to 100 Days (Jill)

      Hi Katelyn. Sorry you haven’t enjoyed this recipe. Hope you have had some luck with changing it up a bit to suit your tastes. Thanks for the feedback. Jill

  23. This recipe is very similar to the mac & cheese I grew up on! Instead of a whole cup of milk, my mom used 1/2 c. milk and 1/2 plain yogurt. She also adds a dash of mustard (the wet kind). Both of these changes give it really good flavor! I just made it tonight. Mmmmm!

    1. So good…made this from the recipe and this time I used the suggestions Becca left.

      Was so yummy. My yogurt broke a bit and was thin but I was patient and let it cook a bit more and it thickened up and was eaten by my son and by me!

      Thanks

  24. I just made this for my picky picky toddler. He’s eating it! I even stirred in some pureed carrots too. We both enjoyed it for lunch. Thanks!

  25. I’m curious as to what brand of pasta you use? I saw in an earlier post that the wheat barilla wasn’t really whole wheat, and it made me wonder what you use… I know you’ve made some pasta from scratch, but you don’t do that for mac n cheese, do you? :)

  26. Made this tonight and all 5 of us LOVED it! My daughter (9) ate all of hers and said it was the BEST mac n cheese she’s ever had and before this week we’ve always made Kraft or Velveeta and did not eat Real Food at all. So HUGE compliment! My other kids are 5 and 3 and ate it just like they would have the boxed stuff. We steamed some broccoli with a little low sodium soy sauce for a side.

  27. Ive been making a similar version for years. I can’t even eat the boxed kind anymore. Mine uses one rounded tablespoon of butter and a little more cheese and noodles. I also add some puréed cauliflower for extra veggies. Love the blog! Was up half the night reading past ones lol!

  28. The first time I tried this,it was awful! I just couldn’t figure it out. So then I reread the instructions and realized the first time I added the cheese in before the milk with the butter flour mixture could thicken. So i whisked and whisked and abut minute and a half later it started getting thick. I immediately added the cheese then turned off the heat, stirring until it all melted and then added the noodles. I undercooked my noodles though! GRRRR. But, the cheese sauce tasted amazing which was of course the most important thing. So for those of you who don’t like it, try again. I sure am happy I did!!

  29. We made this for lunch this past weekend…we added grilled chicken and steamed broccoli. My husband said it was the best macoroni and cheese he has ever eaten! We devoured it! And it was pretty easy to make too!

  30. I have a really dumb question. Is 1 – 1 1/2 cups of dry pasta equal to 8 to 12 oz. measured? I made this last night with whole wheat shells and it was delicious, my duaghter loved and said she liked it better than “regular” mac and cheese, but I think I used too much pasta.
    I made several other recipes off the blog and they have all been fantastic, thanks for helping us get healthier!

    1. Assistant to 100 Days (Jill)

      Hi Katie. Well 16 oz is a pound, so, I’m thinking it’s about 8 ozs, or 1/2 pound. I’m just guessing though, I’m not actually measuring it out. Glad you’re enjoying the blog and recipes. Jill

    2. The box of pasta I used was a 12 oz box and it said it was 6 x 1/2 cup (dry) servings. So 3 cups.

      Thing with using a “cups” measurement for the pasta is that I would think the different shapes/sizes would “pack” differently and therefore measure differently. For example, I would think a cup of macaroni would be more pasta than a cup of penne.

  31. We recently ate all our blue box stuff and I vowed to replace foods with non processed as we go. This is the first recipe I tried and my girls (2&5) who are both VERY picky loved it. Its also much hardier and filling than the box stuff and I can get a few lunches out of one pot. I cant wait to try the rest of the yummy recipes on here =) My family and I are looking forward to a “real food” future. THANK YOU!!!!

  32. I had the gritty problem once and I think I just didn’t get the flour lumps out well enough. But last night I totally forgot the 2nd tbs of flour until I was stirring the cheese sauce and thinking “this sure looks thin!”. It was too watery to use, so I took the chance and put the other tbs of flour in at that point. I did just a little at a time, whisking it constantly. It ended up being the best that I’ve made, soooo creamy, and I’ve made the recipe about 5 times. Not sure if it was just coincidence.

  33. Made this today and all three of my kids LOVED it!! The older two fought over helping me make it even! My 3 yr old asks for mac and cheese 4 out of 5 days a week and with this recipe, I won’t mind making it as much! Quick and easy but much better than that ol’ blue box :) Thank you!!

  34. Hi Lisa,

    First off I LOVE your website! It’s simply the best. I made this recipe a couple nights ago and it didn’t turn out the way I envisioned. It was really gritty and just not quite mac and cheese like. I was wondering would have cooking the roux longer get rid of that problem? Thanks for your help! I’d love to make this again and hopefully get better results.

    1. Assistant to 100 Days (Jill)

      Hi Ann. Did you use block cheese and shred it yourself? Sometimes if you use pre-shredded cheese it has a funny, “cake” like texture to it. Jill

  35. I followed the directions exactly but my cheese sauce was gritty. :( I shredded my own English Cheddar. I then tried it without the roux & just threw the cheese in with the hot noodles, some butter & milk, but still grainy. I’ve never had luck w/cheese sauce. Any suggestions?

    1. I am sorry it didn’t turn out. I would try whisking the milk in with the pan off the heat. Then return it to a low heat and keep whisking until you add the cheese. I hope that helps.

  36. Freezes incredibly well! I froze individual portions in silicone muffin cups, popped them out when they were frozen, and they’re in a gallon-sized bag in the freezer, ready for quick lunches (and breakfasts, which is what my son likes). My kids can microwave them for 1 minute or so whenever they want a snack, too. Way better than the individual cups (even organic) of mac and cheese at the supermarket. Wow!

  37. Hmmm, this is the first thing I made from your blog that my family does not like. It tasted kind of sandy, and while it was very “saucy” it didn’t taste cheesey enough.

  38. I’m wondering how it would work to just freeze the sauce? It would be as easy (maybe easier) as boxed mac and cheese to cook some noodles, thaw and heat the sauce and throw it together. Awesome recipes! Thanks!

    1. Assistant to 100 Days (Jill)

      Hi Sarah. Yes, I’ve frozen the sauce only before and it works fine if you heat it on low on the stove. Jill

  39. Lindsay Amabile

    I made this tonight and my husband and I loved it! Definitely the best macaroni and cheese I’ve ever had! Thanks for sharing :)

  40. YUM! I added a little butternut squash puree just to get more veg in my reluctant eater – he gobbled it up and said, “This is the BEST!”

  41. Made this yesterday and it gets a HUGE seal of approval from a kid who is not a picky eater, but is very particular about his mac and cheese because once he got sick after eating “non-boxed” stuff (total coincidence, I believe, but I have been unable to convince him of that). His exact words: “Mom, this is the best mac and cheese I have ever had.” We’ll be making it again on Thursday to take to a family who has meal needs due to hospital visits. Like literally every other recipe I’ve tried from her, it’s simple and tasty – a perfect combo!

  42. Also, next time I’ll up the noodle count to 2 cups, but if anyone has the extra cheese sauce “problem” that I had, throw in some chickpeas! Definately the only way I’ve gotten my daughter to eat them in a loooooong time!

  43. Pretty darn tasty. I made it with 100% almond milk, just to see how it would turn out, and it’s very tasty although a tad sweet (and I’m using unsweetened original almond milk, so I’m not sure why…guess it’s just the nature of the almond). I upped the salt content a touch and that seems to be working nicely against the sweetness, and I’ll probably throw a little sriracha on mine :). I think next time I’ll add a more potent cheese-I used a cheddar/parm/swiss combo today but will prob shoot to add in an asiago or gruyere next time, especially if I do the almond milk again so I wont have to do as much salt.
    Thanks for the recipe!

  44. Just found your blog about a week ago and I love love love it! I am trying to brainstorm make-ahead freezer meals for busy weeks. Have you ever tried to freeze your mac & cheese recipe? Thank you!

    1. 100 Days of Real Food

      I have not, but it might work…you should try experimenting with a small amount. Let me know!

    2. I’m trying the freezing tonight. I’ve probably made this recipe 5 times in the past 2 weeks, and my son loves it. Tonight I’ll freeze some in silicone muffin cups and pop the individual servings into a freezer bag once they’re frozen, so he can microwave one whenever he’s hungry. I’ll let you know how it goes!

  45. This recipe is WAY better then macaroni and cheese from a box! It was perfect! I agree, NEVER use pre-shredded cheese because it’s so hard to melt :(.

  46. Im 11 years old, and love to cook with my mom. She recently found this website, and we both love it! We just made this recipe, and it was AMAZING!!! Thank you sooo much for this awesome website and recipe! :)

  47. You might want to put a note on here to not use pre-shredded cheese. The declumping powder they put in the bags can cause the cheese to be grainy and not melt together well (i.e. separated strands of cheese)

  48. Delicious! Whenever I walked past the blue boxes of Kraft macaroni I had to tell myself “It’s processed. It’s not good for you. Keep walking…” Now that I have this lovely recipe, though, it won’t be a problem! It was a bit too creamy for me the first time, so the second time around I doubled the pasta and halved the sauce, and I’m enjoying a yummy bowl of it right now. :)

  49. Does this keep in the fridge well for leftovers? I’d rather make this once for dinner and have a couple of lunches from it too.

    1. 100 Days of Real Food

      Yes, you can store in the fridge, but to warm it up I would do it in a pan on the stove and add some extra milk or cream while it is reheating.

  50. Just made this and it was DELICIOUS! My boyfriend, who hasn’t exactly been receptive to my dietary changes, also loved it! I used extra sharp white cheddar and whole wheat flour (not white wheat) and it was so creamy and good!

  51. I made this tonight and while it was good, my cheese sauce was grainy. Any idea what I need to do different next time? I’m really loving your site and recipes. I’m slowly cleaning out my kitchen and cleaning up our eating ;)

    1. 100 Days of Real Food

      Sometimes that can happen if it sits too long or the temperature isn’t right. Did you follow the directions exactly?

    2. Make sure to shred the cheese yourself, pre shredded cheese has a declumping powder coating the cheese. If you didn’t, you may have heated the cheese too long until it “broke”

  52. I made this the other night, but instead of pasta (we were out) I used quinoa instead. It was awesome! Kind of like a cheesy “grits”. Your cheese sauce recipe is wonderful. Thanks for your website…many of your recipes have become staples in our household!

  53. I’m interested in making this recipe for a potluck dinner. Do you think it would work if I made it and transferred it to a crock pot to keep it warm for 2-3 hours? I’m also going to triple the recipe…should I do anything different with the recipe?

    1. 100 Days of Real Food

      To be honest the sauce is best if served right away, but you could certainly experiment with it.

  54. Gretchen Harmon

    Made this tonight and I was scared, nervous and excited. Unfortunately, it did not turn out well. HOWEVER, I think the problem was ME and NOT the recipe. I’ve learned from making soups that you do NOT want the milk boiling before adding the cheese or the two separate. My eldest (she is five) is a PICKY eater and refused to touch it based on looks. I made her take two bites because she was judging before trying and then told her she could be done. The other two girls (3 and 2) ate it and said they liked it, but didn’t finish. I finished my portion, but it wasn’t amazing. I’m definitely going to try to make it again because I HAD to have had something off (will try with a sharp cheddar too); the milk wasn’t boiling and I did have kids helping, but it was just off. BUT if I can master this recipe and have the hubs agree (he is kind of a mac n cheese snob, although he prefers the Annie’s or Sprouts variety over neon orange) then we’ll definitely never be going back to a boxed mac n cheese again!

  55. So we made this per the recipe & none of us really cared for it. It tasted too buttery/floury for me. Any ideas on how to make a healthy mac & cheese without starting with a roux? It was crazy thick too…. almost pasty. :( Anyway, hoping to find a new mac & cheese receipe we can use…. am open to suggestions!

  56. I’ve been slowly easing into doing away with processed foods and your recipes have sped me up! I made this last night and my very picky family LOVED it! I jut devoured the leftovers for lunch. I scared my hubby a little last night when I also made Te granola, banana bread muffins for breakfast and prepared the pork carnita tacos for tonight! Thanks Lisa!

  57. I made a double batch (and my husband likes extra cheese sauce so I made triple the amount of cheese). I used 1 cup milk, 2 cups almond milk. Delicious. I have also tried this recipe with all whole milk. So yummy and super easy. Will be freezing leftovers for another dinner :)

  58. Has anybody tried this with whole wheat gnocchi? Me and the Husband love mac and cheese and gnocchi and I’m always looking for ways to make recipes do double work.

  59. Just curious if anyone has had any luck using a non-dairy milk? We don’t buy dairy milk much because our kids have mild dairy sensitivities so we allow them to eat cheeses (which they LOVE) & substitute milk instead. I’ll probably buy some regular milk to make this but am interested if anyone knows how non-dairy would work with this.

    1. I made this for the first time tonight and used half unsweetened almond milk (just used up what was in the fridge) and raw cow’s milk. I know it was half and half, but there was no difference to us! I saw this in an older post, but has anyone had success freezing this? Thanks for your wealth of information and knowledge, Lisa!

      1. 100 Days of Real Food

        So glad it was a hit! Also, I think it should freeze okay, but have not tried it yet myself.

  60. Made this tonight. Didn’t have any sharp cheddar cheese, only regular cheddar cheese. They were not impressed at first….until I added a pinch of an italian cheese blend . It was absolutely the hit of our dinner! I will be making this recipe again!

  61. I made this recipe tonite for the first time and I couldn’t believe it! It was so easy and so good!! My 8 year old son loved it! I have seen other homemade mac and cheese recipes and they seemed so complicated. I am so glad that you put fairly simple recipes on here that anyone can follow. Thank you so much!

  62. Made this recipe tonight, used sharp cheddar, some mozzarella turned it into a casserole by topping with more sharp cheddar, whole wheat panko and parmesan cheese then put in oven long enough to melt cheese on top and to finish off a few minutes in broiler to get the topping browned and yummy. The kids and myself thought it was great, thanks for the recipe.

  63. I am a college student and I made this tonight. It was super easy and quick! It is always nice to find things I can make that are cheap, little amount of ingredients and healthy! Thank you thank you thank you! Hope to increase my cooking skills from your blog!

    1. 100 Days of Real Food

      I don’t have a cookbook…but maybe someday I will. The blog readers will sure be the first to know about it!

  64. Woo hoo! I’ve been looking for a good homemade mac n cheese recipe that didn’t contain the processed junk. This one is awesome! My picky 4 year old, who would only eat the blue boxed stuff, just scarfed down 2 helpings of this recipe! I’m so happy! The rest of us love it, too! Thank you!! :) I LOVE your site!

  65. Charlotte Locavore

    I have been looking for a quick mac & cheese to replace one of the few box foods we still buy. I think the roux in your recipe is what makes this one so great! It is definitely a keeper in our family for the days in winter when we don’t always eat local. Thanks!

    Btw, I love your website! I am a long-time lurker, first time commenter. I have a new site about eating locally in Charlotte that I started recently, I would love to add a link to your blog once I get my Links section set up. – Alisia

  66. Just made this and added chicken (next time will add broccoli as well). It turned out perfect! I’ve been known to botch a few meals and so I am always worried to try new things. So far both recipes I have tried from this website have turned out great! Thank you!!

  67. My two-year old “helped” me by dumping the whole box of pasta into the water while I only had ingredients for 1/2 that much. Needless to say, I had to improvise, but it was still yummy! I also froze some in mason jars for later.

  68. I love this easy, simple recipe and especially that you attempt to keep the ingredients to things a typical kitchen would have. Thanks! I’ve made this and a few of your other recipes and love them all! Thanks!

  69. Made this tonight and it was delicious! Even my picky Kraft girl liked it and had seconds. Woohoo!! I used sharp cheddar, monterey jack and parm. I also put it in a baking dish with some cheese on top and put it under the broiler for a few minutes. Excellent! Definitely will become a staple in our house.

  70. I have been reading over your website am excited to try it your recipes but while looking at your recipes I worried, I know your recipes are for 4 servings and I’m not sure how 1- ½ cups of macaroni will feed 2 for dinner much less 4? Are you adding other dishes to this meal, like a salad?.. Or are you just eating the macaroni as the whole meal?

  71. Wow! This is incredible! I will know to double the recipe next time so we will have plenty of leftovers for lunch. I’ve only made homemade mac n’ cheese one other time, and it didn’t go over too well. The kiddos haven’t tried this yet, but I cannot imagine they wouldn’t love it too. I used sharp cheddar and threw in a little garlic powder. I know what I’m volunteering to bring to Thanksgiving this year! :)

  72. Kristen, You may have used too “mild” of a cheese. Try a sharp cheddar or something with a nice bite to the flavor. Also, if you didn’t use enough salt that can make it bland. :) My mom always put either onion powder or some finely grated fresh onion into her home made mac n cheese. Not a lot just enough to “season” it. Hope one of these makes this work better for you!

    Never done this with Whole wheat flour and noodles but going to try. YUM Who doesn’t LOVE homemade mac n cheese!
    Tara

  73. I am loving your website and am super new to all of this. I tried the mac and cheese tonight, but it just wasnt great. I’m not sure what I did wrong, but it just wasn’t very cheesy tasting. It really didnt have much flavor at all. Any guesses as to what went wrong?

    1. 100 Days of Real Food

      I agree with the other reply…the sharper the cheese the cheesier the macaroni. It is also really good if you mix 2 or 3 different cheeses (including parmesan). I am sorry it didn’t work out the first time!

  74. One of my favorite foods is mac and cheese. This was a food that I figured I wouldn’t be able to give up. I cooked this recipe and informed my husband that we’d never go back to the boxed stuff. I couldn’t believe how wonderful it tasted and how you could actually TASTE the flavors. Delish!

  75. I printed the menus a couple of months ago and with life as is, haven’t gotten around to trying everything, but have at least bought the whole wheat flour, etc. Now, at my Earthfare, I couldn’t find any macaroni noodles, but bought some Earthfare brand “elbows” as the noodle was called – and those noodles were more like petite elbows if you ask me. So, just curious if that’s what you actually use? Pathetic I am – if trying a mac ‘n cheese dish, I want to use the same kind of noodles (shape wise) as I did growing up with nasty ol’ Kraft… LOL

  76. I made for dinner last night. I have never in my life made such awesome macaroni and cheese. I am NEVER buying the boxed stuff again. It was food-gasmic. Thank you! You have inspired me to change my small family’s food selection. And believe me if the rest of your recipes are as good and the mac and cheese, we are sold. Thanks again.

  77. My son, 14 now, has been a mac and cheese snob for years, ever since he started making homemade from a recipe in his kid cookbook. I’ll start getting whole wheat noodles!

  78. Made this tonight! I must say, it is another WINNER! I have yet to be disappointed with one of your recipes. :) <3 your blog, thanks for all the great ideas and recipes.

  79. Instead of the butter & flour you can also use 2oz low-fat organic or hormone free light cream cheese & lessen the milk to between 1/4 & 1/2 cup (until it reaches your desired consistency.) Also, if you like garlic and what a garlic variety which my kids love, throw a little garlic powder into the cheese sauce & garlic salt in your boiling water instead of regular salt.

    DELICIOUS!

  80. My husband is about homemade dinners but he thinks the food will lose something if it is healthy. I introduced this recipe along with some grilled veggies and he seemed to like the mac and cheese. Now when I make it he wants to change it up with different cheeses and flavors. It seems easier to convince him that healthy eating isn’t always bad tasting.

    Thank you for the recipes and for proving that this kind of cooking is better for you even though it uses butter and whole ingredients.

    Next up, whole wheat pizza.

    1. 100 Days of Real Food

      You are right…”healthy food” does have a bad stigma when it comes to taste. That is unfortunately due to the low-fat and low-calorie type foods (which in most cases are not REAL food!).

  81. I made this and my fiance and I both loved it. We used a combination of different cheddar cheeses, and the consistency was excellent. Thanks so much for another great idea!

  82. I am not trying to sound rude, but I am struggling to see how these meals are not processed…? Macaroni noodles are from a box, you bought the cheese, you didn’t make the butter or get the milk from a local farmer. Everything in that meal sounds processed to me.

    1. 100 Days of Real Food

      That is a great question, and what we are trying to avoid is actually “highly processed” foods. Cooking is even technically a form of “processing” or changing you food, and if we were to avoid processing food all together we would basically be practicing a raw diet (which we are not!). Our general guide has been that anything out of a package with more than five ingredients is considered to be “highly processed”. Whole wheat macaroni noodles typically only have one ingredient listed…whole grain flour so it passes our test. Here is the full list of rules that we’ve been following: https://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/ I hope that helps!

  83. We add mashed pumpkin (about 1/2 cup) to our cheese sauce for ‘Pumpkin Mac & Cheese’. (Just throw it in after the milk, but before the cheese.) My kids love it and I think it adds a nice change while still being mac & cheese. It also adds a vegetable in the mix too!

    1. 100 Days of Real Food

      I am so glad you mentioned that because I totally forgot to put in the recipe that we’ve also tried it with mashed up butternut squash and thought it was great too!! Especially if you are using white cheese and going for the “orange” look. Thanks so much for the comment and the review!

    1. 100 Days of Real Food

      Isn’t it sad that when a grocery store product appears to be simple we think it must be some sort of trick? Pasta honestly is one of the few things that is easy (and cheap) to buy! There are many many options out there that list whole durum wheat as the one and only ingredient and they are all pretty much equal. I usually buy the Earth Fare organic store brand or make my own, but honestly any of them are fine!

  84. I made this last weekend. I was somewhat skeptical because the last time I made homemade mac n’ cheese it was not so good. :) I stopped buying the neon orange powder mac n’ cheese ages ago, even though my husband loves it! I started buying Annies, because I figured that was “better”. Anywho, this recipe was very good, my kids (and husband) gobbled it up. Super easy too, which I appreciate! Thanks. Oh, and I’m on day 7 of my 10 day pledge.

  85. Hi Lisa,

    You’ve inspired me to change my family’s eating habits! I’m printing out some of your recipes and starting tomorrow (with mac & cheese). We’ll be on the gradual conversion schedule though- I have to ease my husband into this :) So they better hurry up and build that Earthfare in Huntersville- sounds like I’m going to need it! Love your blog- keep it up!

    1. 100 Days of Real Food

      I am so glad to hear that! It might not be easy at first, but you will be so happy if you stick with it!! And after a while it will just become your “new normal” and your husband may not even notice anything is different anymore :)

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