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. Source:, August 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil. Cook pasta according to package directions. Drain.

  • Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 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 Facts

408 calories; 16 g total fat; 8.2 g saturated fat; 40 mg cholesterol; 362 mg sodium. 250 mg potassium; 52.3 g carbohydrates; 6.1 g fiber; 4 g sugar; 17.8 g protein; 548 IU vitamin a iu; 51 mcg folate; 286 mg calcium; 3 mg iron; 98 mg magnesium;