Sunday, April 1, 2012


The BEST MAC AND CHEESE YOU WILL EVER MAKE: This is one of those dishes my friends cannot get enough of.  It is ALWAYS a crowd pleaser. Once you try this macaroni and cheese, you will never go back to any other recipe. 
I usually make it with regular white elbows, but this was great with whole wheat. It added a great nutty dimension and it is higher in fiber. 

                                     Whole Wheat Macaroni Au Gratin

1 (12 oz.) box Whole Wheat Rotini or elbows
1 stick of butter, divided
6 Tbsp flour
3 c whole milk
1 Tbsp Worcestershire Sauce
1 tsp ground mustard
1 tsp salt
1 tsp black pepper
1/4 onion, minced
1 c cheddar cheese, shredded
4 oz. velveeta, cubed
1/2 c breadcrumbs
1 Tbsp Italian Seasoning

Preheat oven to 375ยบ. Grease a 9x13 casserole dish. Cook pasta al dente, drain and pour into casserole dish. Set aside. In a large saucepan, melt 6 Tbsp of the butter over medium low. Add flour and cook, whisking constantly for 2 minutes. Slowly whisk in the milk. Cook, whisking constantly until the mixture begins to thicken and bubble around the edges. Remove from heat and stir in worcestershire, onion, mustard, salt, pepper and both cheeses. When the cheese is completely melted, pour mixture over pasta and mix well. 

Combine breadcrumbs and italian seasoning. Sprinkle evenly over pasta. Cut remaining 2 Tbsp butter into pea-sized pieces. Scatter evenly over breadcrumbs. Bake for 30-40 minutes until the top is golden brown. 

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