Multigrain Mac and Cheese

Multigrain Mac and Cheese
Alexandra Grablewski
Multigrain Mac and Cheese
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Kate Merker and Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 758
  • Fat 39 g (sat 18g)
  • Cholesterol 100 mg
  • Carbohydrate 73 g
  • Sodium 1007 mg
  • Protein 37 g
  • Fiber 7 g
  • Sugar 6 g
What does this mean? See Nutrition 101.