Friday, January 14, 2011

Classic Macaroni and Cheese

Every kid loves Macaroni and Cheese, right? MaMa likes it even more when she knows it's made with whole grains and I put my stamp of kid approval on this whole grain version of the classic Macaroni and Cheese!

It's a little black on top because MaMa left it under the broiler for just a little bit too long (oops!), but it still tasted fantastic.

Ingredients for Whole Grain Classic Macaroni and Cheese

Bread Crumb Topping:
1/4 c bread crumbs
1/8 c Joseph's Grainery Cracked Wheat Breakfast Cereal

Pasta and Cheese:
1 pound elbow macaroni, cooked
5 tablespoons unsalted butter
6 Tbsp Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 1/2 teaspoons powdered mustard
3 cups milk
1 c sour cream
1 c Pepper Jack cheese, shredded
3 c cheddar cheese, shredded
1 teaspoon table salt

Directions: Heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly, bringing mixture to a full boil to thicken. Reduce heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Remove from heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and stir to coat and cook for several minutes until mixture is fully heated and steaming.

Transfer mixture to a broiler-safe baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown about 3-5 minutes. Rotate pan, if necessary, to get even browning. Cool for a few minutes before serving.


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