Ingredients
Scale
- 1 pound of elbow macaroni or whole wheat pasta
- 2 cups of shredded sharp cheddar cheese
- 1 cup of grated Parmesan cheese
- 2 cups of milk (preferably whole milk or plant-based alternative)
- 2 tablespoons of butter or olive oil
- 2 tablespoons of all-purpose flour
- 1 teaspoon of Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: cooked vegetables such as spinach, broccoli, or peas for added nutrition
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- Prepare the cheese sauce: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually pour in milk, whisking constantly to prevent lumps. Add Dijon mustard, salt, and pepper.
- Simmer the sauce: Continue stirring until the sauce thickens, about 5 minutes. Remove from heat and stir in shredded cheddar and Parmesan cheese until melted and smooth.
- Combine pasta and sauce: Mix the cooked pasta into the cheese sauce. For extra flavor and nutrition, fold in cooked vegetables.
- Serve hot: Transfer to serving bowls and enjoy your nutritious homemade mac and cheese. For added texture, sprinkle with more cheese or breadcrumbs.
Notes
- To enhance flavor, consider adding cooked bacon bits or toasted breadcrumbs on top.
- For a creamier sauce, add a splash of milk when reheating leftovers.
- Use leftover cooked vegetables for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
