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.

Hilary Meyer
Source:, August 2018


Recipe Summary

20 mins
20 mins


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; protein 17.8g 36% DV; carbohydrates 52.3g 17% DV; exchange other carbs 3.5; dietary fiber 6.1g 25% DV; sugars 3.9g; fat 16g 25% DV; saturated fat 8.2g 41% DV; cholesterol 39.9mg 13% DV; vitamin a iu 547.6IU 11% DV; vitamin c 0.1mg; folate 51.5mcg 13% DV; calcium 286.5mg 29% DV; iron 2.9mg 16% DV; magnesium 97.9mg 35% DV; potassium 249.8mg 7% DV; sodium 361.6mg 15% DV; thiamin 0.3mg 29% DV.