Are you as big of a fan of macaroni and cheese as I am? Then you should give this simple recipe for multigrain mac and cheese a try tonight. The cheesy dish gets a rep for being time-consuming, but this nonbake version is a piece of cake to whip up.
It also earns some healthy bonus points for using whole wheat elbow pasta in lieu of the standard noodles, yet it's still packed with gooey cheese and topped with crunchy breadcrumbs. Need an excuse to indulge? October is National Pasta Month, time to celebrate! Get the recipe now.
- 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)
- Cook the macaroni according to the package directions.
- 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.
- Stir in ¼ teaspoon each salt and pepper and the parsley (if desired). Transfer to a small bowl and set aside.
- Wipe out the saucepan and melt the remaining tablespoon of butter over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Whisk in the milk and cook, stirring occasionally, until the sauce has slightly thickened, 5 to 7 minutes.
- 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.
- Pasta, Main Dishes