The past few days, we have been doing a lot of walking. I swear I’ve walked 10 miles. At least, that’s what it feels like. We’ve also been doing a lot of blackberry picking. We must have picked 6 cups of blackberries. But that’s beside the point. The point is that at the end each day, I was exhausted. So dinner was going to have to be something that we could make in less than 30 minutes (because it was already 6:30) and something that would revitalize us and give us some kind of energy. So I looked at what I had in the cabinets—some whole wheat elbow noodles—and then I checked the fridge—milk, cheese, some butter—and these things gave me the idea to make macaroni and cheese. The only problem was…I hadn’t made macaroni and cheese in a really long time.
But what I didn’t know was how easy it was going to be to recreate the classic dish that I remembered from my childhood. I mean, I was genuinely surprised that all I had to was boil the noodles, make a roux (a fancy word for white sauce), add some cheese, and mix it all up. Somehow, I ended up with the best whole wheat macaroni and cheese ever. I haven’t had whole wheat macaroni and cheese too many times before, but this recipe will knock your socks off!
Everyone in my family thought that this macaroni and cheese was so creamy, cheesy, and amazing.
One of the things I love most about this recipe is its simplicity. Well, that and the fact that it’s so freaking delicious. I could eat this stuff every day (but me and my thighs tend to butt heads).
I thought I’d show you an up-close shot to see just how creamy this macaroni and cheese is. But it’s not too creamy, I promise. While it may not be entirely perfect looking, keep in mind that there are no stabilizers or dyes in homemade macaroni and cheese. If you want a peek at all the ingredients in Kraft Macaroni and Cheese but don’t have a box sitting in your cabinet, click here to see the ingredients.
Here’s the recipe:
- 1 (16 oz) box organic whole wheat elbow noodles
- 2 tablespoons butter
- 2 tablespoons white whole wheat flour
- 1 cups milk
- 1½ cups shredded cheddar cheese
- ¼ teaspoon salt
- pinch of pepper
- Prepare noodles to packages instructions. Drain in a colander and set aside.
- In a small saucepan on medium heat, melt the butter. Whisk the flour into the butter and let it simmer for one minute, whisking thoroughly to prevent burning. Add the milk ½ cup at a time, stirring between and adding again when sauce becomes thick.
- Add the cheese to the sauce and whisk until combined. Add the salt and pepper.
- Pour noodles into a medium bowl. Pour the cheese sauce into the bowl and stir gently to combine. Serve and sprinkle with cheese.