Classic Mac & Cheese

Classic Mac & Cheese

0 Reviews
From:, August 2018

No sneaky ingredients here, just delicious comfort food. You can enjoy this super-cheesy mac and cheese in the same time it takes to cook the boxed version. Whole-wheat noodles add fiber, while sharp Cheddar adds richness. A hefty twist of black pepper balances the cheese's salty tang.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound whole-wheat elbow noodles (4 cups)
  • 1¾ cups reduced-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 cups shredded extra-sharp Cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper, or to taste


  • Prep

  • Ready In

  1. Put a large pot of water on to boil. Cook pasta according to package directions. Drain.
  2. Meanwhile, heat 1½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining ¼ cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Add butter and whisk until melted. Remove from heat and stir in Cheddar until melted. Stir in salt and pepper. Add the drained pasta and stir to combine.
  • To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 408 calories; 16 g fat(8 g sat); 6 g fiber; 52 g carbohydrates; 18 g protein; 51 mcg folate; 40 mg cholesterol; 4 g sugars; 0 g added sugars; 548 IU vitamin A; 0 mg vitamin C; 286 mg calcium; 3 mg iron; 362 mg sodium; 250 mg potassium
  • Nutrition Bonus: Calcium (29% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 high-fat protein, ½ fat

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