Macaroni and cheese is never going to be health food. But, when I had gestational diabetes, I figured out a healthier way to make it that didn’t spike my blood sugar. As a bonus, it was actually more flavorful than my old standard version, and so I’ve made it my new standard version.
My hubby, the official salad chef of the house, whipped us up a salad of fresh butterhead lettuce from Full Circle Farm, topped off with grated parmesan, Green Goddess dressing (made with Penzey’s excellent salad dressing mix) and some leftover croutons from my split pea soup.
Since it was rainy and cold outside the other night, it was the perfect night for winter comfort food. The sunny weather is back again, but I’ll definitely be dusting off this recipe again next time it’s cold and gray!
- 2 cups dried whole wheat macaroni
- 1 cup milk
- 1 cup vegetable stock
- 2 Tbs whole wheat flour
- 2 Tbs butter
- 3½ cups grated sharp cheddar cheese, divided
- bread crumbs (optional)
- Preheat oven to 350°. Cook the macaroni according to package directions and drain.
- Meanwhile, melt the butter in a saucepan over medium low heat. Add the flour and mix thoroughly to make a paste. Cook, stirring, until bubbly, about 2 minutes.
- Gradually add the milk and vegetable stock, stirring to incorporate. Heat over medium low, stirring constantly, until the mixture begins to thicken, about 10 minutes.
- Gradually stir 3 cups of the cheddar into the mixture, stirring to incorporate.
- Off the heat, fold in the cooked macaroni. Transfer to a casserole dish and sprinkle the remaining cheddar and bread crumbs, if using, over the top.
- Bake for 20 to 30 minutes, until the cheese is bubbly and the top begins to brown slightly.