To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.
Ingredients
- whole wheat macaroni (such as Smart Taste®): 1 pack (16 ounce pack)
- butter: 2 Tbsp
- ½ tablespoons all-purpose flour: 2 piece
- low-fat Cheddar cheese: 2 cups (shredded)
- Parmesan cheese: 0.5 cup (grated)
- low-fat (1%) milk: 3 cups
- butter: 2 Tbsp
- whole wheat bread crumbs: 0.5 cup
- pinch paprika: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
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Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
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Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
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Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
