Creamy Whole Wheat Macaroni and Cheese
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Cook time: 
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A healthier version of macaroni and cheese that couldn't be easier.
  • 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
  1. Prepare noodles to packages instructions. Drain in a colander and set aside.
  2. 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.
  3. Add the cheese to the sauce and whisk until combined. Add the salt and pepper.
  4. Pour noodles into a medium bowl. Pour the cheese sauce into the bowl and stir gently to combine. Serve and sprinkle with cheese.
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.
Recipe by Natural Chow at