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Easy stove-top mac and cheese

Makes 4 servings


  • 5 ounces whole wheat macaroni (1 1/3 cups dry)
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste


Cook macaroni until al dente. Drain water.

Melt butter in a saucepan. Add flour and cook over low heat for 1 minute to make a roux. Add in a quarter of milk and whisk until smooth. Add in remaining milk and bring to a boil, stirring constantly. When it boils, reduce heat and simmer for 2 minutes or until it thickens.

Remove from the heat and add in the cheddar cheese. Stir until cheese melts and sauce is smooth.

Add the cooked pasta to the sauce. Stir until well coated. Season with salt and pepper if desired.

Nutrition analysis per serving (does not include salt and pepper to taste): 324 calories, 15 grams fat, 33 grams carbohydrate, 15 grams protein, 3 grams fiber, 210 mg sodium

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