Description
A healthier take on the classic mac and cheese, this recipe uses five types of cheese for a rich flavor while incorporating whole wheat pasta and reduced-fat ingredients.
Ingredients
- 2 cups whole wheat elbow macaroni
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup shredded provolone cheese
- 1/4 cup shredded gouda cheese
- 1 cup low-fat milk
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Add the cheddar, mozzarella, parmesan, provolone, and gouda cheeses. Stir until melted and smooth.
- Season with salt and pepper.
- Combine the cheese sauce with the cooked macaroni. Stir well.
- Serve immediately.
Notes
- Use freshly grated cheese for better melting.
- Add a pinch of nutmeg for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American