Description
Sharing our family favorite whole wheat mac and cheese that we make all the time. Made with wholesome pasta and insanely creamy stovetop cheese sauce.
Ingredients
Units
Scale
- 1 lb. whole wheat small shaped pasta
- 6 Tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 1 cup reserved pasta water
- 3 cups whole milk
- 1/2 tsp. ground mustard
- 2 cups freshly shredded white cheddar, mild or sharp
- 2 cups shredded Mexican blend cheese
- Kosher salt and cracked black pepper
- Garlic powder, optional
Instructions
- Cook pasta in salted water one minute shy of al dente according to package instructions. Mine took about 7 minutes but always check your box for timing.
- Drain the cooked pasta over a colander, reserving 1 cup of pasta water. Return the pasta to the same pot. Add reserved water, butter, and stir until the butter melts. If needed, reduce the heat at this point.
- Sprinkle flour over the pasta and cook, stirring until fully absorbed, about 30 seconds. The pasta mixture will slightly thicken at this point.
- Gradually add milk, while stirring, and then the ground mustard. Season with salt and pepper, to taste. Simmer over medium heat until thickened, about 1-2 minutes, stirring occasionally.
- Gradually stir in cheese until smooth. Taste for salt and pepper before serving.
Notes
- Make sure to use a large enough pot, at least 6 quarts as you want plenty of room for pasta and the cheese sauce. I love this dutch-oven. Great value and amazing reviews.
- When cooking pasta, salt your water. I used about 1 tablespoon of kosher salt for 4 quarts of water.
- You can use lower-fat milk, however, the sauce won’t be as creamy.
- In the end, add a pinch of garlic powder for added flavor. It’s so good!
Nutrition
- Serving Size:
- Calories: 535
- Sugar: 6.5 g
- Sodium: 449.8 mg
- Fat: 27.1 g
- Carbohydrates: 51.9 g
- Protein: 24.9 g
- Cholesterol: 75.6 mg
