Whole Wheat Mac-N-Cheese
Around Thanksgiving, I was looking for a macaroni and cheese recipe that wasn’t too difficult, and I came across Alton Brown’s stove top mac-n-cheese recipe online. As you may already know, in our home we try to make things a tad healthier even for holidays like Thanksgiving. So I decided to make some changes to the recipe and I came up with Whole Wheat Mac-N-Cheese with a couple of substitutions and changes. I don’t use egg and I substituted the butter for extra virgin olive oil.
Total time: 35 minutes
Prep: 10 minutes
Cook time: 25 minutes
1/2 pound elbow whole grain whole wheat macaroni
4 tablespoons butter (you can use extra virgin olive oil instead because it’s healthier)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt or sea salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. I put a little extra virgin olive oil in my water that I’m boiling the pasta.
Whisk together the milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Enjoy!