Whole-Wheat Mac-n-Cheese for the Family
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups milk
2 cups grated sharp cheddar cheese
salt and freshly ground black pepper
1 Tablespoon Dijon mustard (I used honey mustard)
1 pound whole-wheat pasta, cooked al-dente and drained
1 head of cauliflower, cut into florets and steamed until almost tender, 6 to 7 minutes
In a sauce pot, melt the butter over medium-low heat, add the flour, and cook for 1 minute. Whisk in the chicken stock and milk. Thicken the sauce for 5 minutes, then stir in the cheese, season with salt and pepper, and stir in the secret ingredient (the mustard).
Toss the sauce with the whole-wheat pasta and cauliflower. Yum-o!
Serves 4 to 6 (at least - it made lots)
4 comments:
this sounds good I think I might even try it
Gotta love revamping the mac and cheese! Thanks!
The last time I made mac & cheese it turned out all grainy. Any idea how to prevent that from happening?
Kristeee-was it homemade mac & cheese? You might have boiled the sauce, which sometimes makes the cheese get kind of lumpy. That happens to me when I make fondue. My only suggestion is to cook it at a lower temp so the cheese can melt, but don't let it boil.
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