While traditional mac ‘n cheese recipes often come laden with heavy creams, excessive cheese, and refined pasta, this recipe uses whole-grain pasta and a lighter cheese sauce, making it a nutritious dish that balances indulgence with health-conscious choices.
Ingredients
- 2 cups of whole-grain macaroni
- 1 tablespoon of olive oil
- 1/4 cup of whole-wheat flour
- 2 cups of low-fat milk
- 1 cup of shredded reduced-fat sharp cheddar cheese
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the whole-grain macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, heat the olive oil over medium heat. Add the whole wheat-flour and whisk constantly for about 1 minute, until the mixture is smooth and lightly golden.
- Gradually whisk in the low-fat milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
- Add the Dijon mustard, garlic powder, paprika, and season with salt and pepper to taste.
- Combine Pasta and Sauce:
- In a large mixing bowl, combine the cooked macaroni and cheese sauce. Stir until the pasta is evenly coated with the sauce.
- Serve:
- Transfer to a serving dish and garnish with fresh parsley if desired. Serve warm and enjoy!