A healthier version of macaroni and cheese that couldn't be easier.
Ingredients
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
Instructions
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.
Notes
You can use unbleached all-purpose flour to make the sauce if you don't have whole wheat flour or don't want to use it.