Macaroni and Cheese is a classic American favorite. Who can’t remember sitting down to a bowl of hot macaroni in a rich orange cheese sauce. This is a lower-fat variation, using whole grain macaroni. Whole wheat macaroni can be purchased in most health food stores or larger super-markets.
1 16 ounce package whole wheat elbow macaroni
5 cups 2% milk
3/4 cup whole wheat pastry flour
2 cups grated sharp cheddar cheese
3 cups grated cheese. Use flavorful cheeses such as sharp cheddar, swiss and jarlzburg (or whatever you have)
salt and pepper to taste
PASTA: In a large pot cook macaroni as directed on package and drain. Set aside in a separate container.
SAUCE: In a blender combine flour and 2 cups of milk and blend till it is thoroughly mixed. In the same large pot that the macaroni was cooked in (now without the noodles) pour in flour and milk mixture along with the rest of the milk. Slowly bring milk and flour to a boil, stirring constantly. Stirring is essential because milk will scald quickly if not watched carefully. Once this boils the milk mixure will thicken into a sauce. Turn off heat and stir in grated cheese and add salt and pepper to taste. The sauce should be rich and flavorful. Feel free to add cheese or seasonings to taste.
FINISH: Pour back in macaroni into the sauce and gently mix in. Serve with side of parmesan cheese and fresh ground pepper.
NOTE: Use anywhere from 10 to 14 ounces of cheese in the sauce. Realizing of course, the more cheese in the recipe, the higher the fat content.