Multigrain Mac and Cheese

Photo by Alexandra Grablewski
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 758 calories
    • Fat 39 g (sat 18g)
    • Cholesterol 100 mg
    • Sodium 1007 mg
    • Protein 37 g
    • Carbohydrate 73 g
    • Sugar 6 g
    • Fiber 7 g


  1. Check 12ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups)
  2. Check 2tablespoons unsalted butter
  3. Check 2tablespoons bread crumbs
  4. Check kosher salt and pepper
  5. Check 1tablespoon chopped fresh flat-leaf parsley (optional)
  6. Check 1tablespoon all-purpose flour
  7. Check 1 1/2cups whole milk
  8. Check 3 1/2cups grated Cheddar (12 ounces)


  1. Cook the macaroni according to the package directions.
  2. Meanwhile, heat 1 tablespoon butter in a large saucepan over medium heat. Add the bread crumbs and cook, stirring, until golden, 1 to 2 minutes.
  3. Stir in ¼ teaspoon each salt and pepper and the parsley (if desired). Transfer to a small bowl and set aside.
  4. Wipe out the saucepan and melt the remaining tablespoon of butter over medium heat. Add the flour and cook, stirring, for 2 minutes.
  5. Whisk in the milk and cook, stirring occasionally, until the sauce has slightly thickened, 5 to 7 minutes.
  6. Add the Cheddar and ½ teaspoon salt and whisk until the cheese melts. Stir in the macaroni. Divide among bowls and sprinkle with the bread crumbs.