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!
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 350
- Protein: 14g
- Carbohydrates: 45g
- Dietary Fiber: 6g
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 420mg