Published at Fri, 08 Sep 2017 16:34:04 +0000
Creamy (Whole-Wheat) Mac and Cheese
Making macaroni and cheese from scratch is almost as easy as the boxed stuff. In actuality, I had a reader tell me that she and her husband decided to race against each other – one making cheese and mac and another making it – and it took the same amount of time to them! And as an additional bonus the home made version tastes SO MUCH better (at least in my opinion). To tell the truth, I can’t even eat the stuff anymore because the taste of the cheese just doesn’t cut it for me like it did in the old days.
I’ve shared a mac and cheese recipe on the blog before, but lately discovered a different approach to make it (below). One night I was actually making Fettuccine Alfredo as a side dish, but I did not have any fettuccine on hand so I used noodles. My younger daughter said “Oh mommy, thank you for making macaroni and cheese.” (one of her favorites), and I said “Well, this isn’t exactly ‘macaroni’ babe.” But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni maybe I could alter my Alfredo recipe and use less cream and lots more cheese for a fresh, creamy version of macaroni and cheese. And voila! Here you have it under…
Source: Natural Foods