To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.
Ingredients
- 1 package whole wheat macaroni , 16 ounce
- 2 tablespoons butter
- 2.5 tablespoons all-purpose flour
- 2 cups shredded low-fat Cheddar cheese
- 0.5 cups grated Parmesan cheese
- 3 cups low-fat , 1%
- 2 tablespoons butter
- 0.5 cups whole wheat bread crumbs
- 1 pinch paprika
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
-
2
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
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3
Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
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4
Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
Nutrition Facts
Per serving
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