You'll never find a more gooey, cheesy, and downright addicting macaroni and cheese than this easy recipe. Your family will love this classic M&C. ---VERY kid-friendly!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
116 oz box whole wheat elbow pasta
1/4cupwhite whole wheat flour
2cupsmilkI used skim
2cupsshredded smoked white cheddar cheese
Salt and pepper to taste
1cupseasoned bread crumbs
Preheat oven to 375F. Cook pasta according to package directions then place cooked pasta in a 9x14 baking pan. Set aside.
In a medium saucepan over medium-high heat, melt butter than whisk in flour until smooth. Add milk and cream, a little at a time, whisking constantly until smooth. Stir over medium-high heat until sauce is slightly thickened. Remove from heat, and whisk in mustard and cheese. Season with salt and pepper to taste.
Pour cheese sauce over pasta and stir until pasta is coated with sauce. Sprinkle evenly with bread crumbs. Bake macaroni and cheese at 375F 20 minutes, or until golden and bubbly. Let stand 5 minutes, then serve.
Store macaroni and cheese in refrigerator up to 3 days. Reheat before serving.