Whole Grain Macaroni and Cheese
Whole Grain Macaroni and Cheese is oven baked until the cheese browns and bubbles. It’s creamy, deliciously cheesy, and sure to please.
Baked macaroni and cheese is the perfect comfort food to serve guests, bring to a holiday party or a family gathering. Kids love it and adults (while may feel to guilty to order themselves) won’t pass it up at a pot luck. 🙂
Macaroni and cheese reminds me, and probably you too, of childhood. Whether it’s baked like this Whole Grain Macaroni and Cheese, made creamy and delicious on the stove top like my Super Creamy Mac and Cheese, or came from the blue box, it’s something all kids get excited about.
And really, who can blame them! I’m a grown woman and I’m not ashamed to admit — macaroni and cheese is exciting!
There are so many varieties of mac and cheese. Of course there’s the simple boxed kind with the powdered cheese … I know I’m not alone when I say I always “test” it before serving. 🙂
Or homemade, the cheese really changes the dish. It’s fun to experiment with the cheese combos.
But here’s my rule of thumb — use high quality cheese. If you’re just sticking with cheddar, use a nice, strong, flavorful white cheddar. You know the kids that almost crumbles when you grate it? The kind that compliments a red wine so well.
If you’re using more than one type of cheddar just make sure to stick with sharp varieties. Sharp cheddar tends to pack more of a cheesy flavor. And really that’s what you want, cheesy goodness.
Now, to be completely honest.
I originally intended to make the baked macaroni and cheese I grew up eating. It was one of my favorite meals and the cool fall weather had me craving comfort food.
But life happens.
We’ve recently moved and when I went to get the ingredients out I realized I only had stone ground whole wheat flour and whole grain elbow noodles. The kids were really looking forward to dinner (and so was I) so I decided why not give whole grain a try.
While the macaroni and cheese has a darker tan color, it’s still delicious. My daughter couldn’t wait for dinner she actually ate the plate I photographed. 🙂
Now, if you’d like to make this macaroni and cheese more traditionally just swap out the stone ground whole wheat flour for all-purpose flour and use white pasta. And if you’re like me, you’ll enjoy it both ways.
Love experimenting with macaroni and cheese? Try these recipes as well:
Here are links to some of the products I love:
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I’m sharing my Whole Grain Macaroni and Cheese on the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice.
Recipe of the Week hosted by Emily Leary at A Mummy Too.