A family favorite and ideal recipe for holiday chocolate-molasses cookies! Keep at room temperature in an airtight jar for up to a week.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
- 2 tablespoons butter
- 2 ½ tablespoons all-purpose flour
- 2 cups shredded low-fat Cheddar cheese
- ½ cup grated Parmesan cheese
- 3 cups low-fat (1%) milk
- 2 tablespoons butter
- ½ cup whole wheat bread crumbs
- 1 pinch paprika
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
- Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
- Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 770 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 11 g |
| Protein | 43 g |
| Saturated Fat | 13 g |
| Sodium | 750 mg |
| Sugars | 10 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Perfectly simple for us busy ones.
I’ve made this many times now & I absolutely love it! Hubby & kids approve as well. I follow the recipe as is.
Like others.. i only used the 4 cups of milk with 16 oz of elbows, but I felt it was still too wet. I added another 2 cups of pasta, and it was perfect.
Delicious! I used Barilla protein + elbow macaroni (with pea and chickpea protein added), and I ground up a savory muffin (garlic, cheese, onion muffin) as my breadcrumb topping with some olive oil and grated parmesan cheese. So yummy!
I had no idea what a roux was. I used regular bread crumbs, regular cheese, skim milk, and regular pasta. It was very very good! It wasn’t ridiculously cheesy which I was happy about. My older kids liked it too!
No changes, and yes I will be making it again.
Super easy and delicious!! I only baked for 15 min and then out under the broiler to brown up a bit. It was perfect!!
It didn’t taste any different and it was healthier , so that is good.
I had to add a little more flour and I actually added an extra cup of cheese, to make it SUPER cheesy!! But it turned out AMAZING
I made this with vegetable elbow macaroni. I did not have any 1% milk available so I substituted nonfat half and half. I also mixed in a package of sliced vegetarian frankfurters. I served this to my grand daughter and she really liked it. The vegetarian frankfurters made this a bit salty. Next time I make this I will skip the Parmesan cheese or just skip the frankfurters. I will definitely make this again.
used almond milk instead and halfed the butter with olive oil, a little cheddar and parmesan, broiled each dish in toaster, until breadcrumbs crisped up, perfect!
The cheese was weird from the beginning. When I was melting it, it was like the melted cheese was separating from the milk. And so then it was very liquidy when I poured it onto the mac. I think I would have added more flour maybe. I will definitely try it again though.
very good and easy to make!
The cheese sauce came out a weird texture and it didn’t have a very strong cheese taste
I gave this 4 stars because I’ve had better. However it was pretty good I think what makes the differance is how good the cheese is, how good the noodles are. Fallowing the recipe exactly it comes out great.
this got my 14 year old’s stamp of approval. I added frozen veg (carrots, peas, & green beans) to the pasta water at the last min. Simple to cook, plenty of leftovers and my family likes it.
Bland and a bit tasteless. My suggestion is to add sea salt while eating and it turns out perfect. Make sure to drain the macaroni fully before cooking, otherwise it gets a little watery. But, I managed to pull it off with several mistakes, so great overall and yummy with a few adjustments 🙂
I liked that it used less butter but did not come out well. Lacked taste and was very watery.
Did this with two (2) boxes of 12oz elbow macaron. Used three (3) cups of cheddar and probably about two (2) cups of parm. Instead of bread crumbs I sprinkled the two cheese’s over the top with some salt and pepper. Delicious! Around ten (10) servings.
This recipe is bland. I added a lot of extra parm cheese which helped. Also, the recipe says it makes four servings but it actually makes at least 12.
Turned out a little dry.