Comforting Mac & Cheese

Comforting Mac & Cheese

Who doesn't love a good, homemade mac and cheese? And for just 3$ in cost, you could make a homemade mac in the same amount of time it would take you to bake that expensive, frozen one. Not to mention that by baking homemade, you are able to not just control the ingredients, but the quality of those ingredients as well.

Mac and Cheese is one of my son's favorite dishes. We always use 100% whole wheat noodles, fresh blocked cheese (Shredded cheese has added ingredients to prevent caking- and my son is allergic to some of these chemical and/or artificial preservatives.) and organic cream line milk. Our milk is pasteurized but not homogenized, and so we allow the milk to settle and scoop the cream off the top. This gives us light cream and 2% milk for cooking and consumption. For those of you who are not able to purchase cream line milk, you can use whole milk and cream for a full flavor, or a lesser fat milk for a lighter meal.  I like to serve my hot mac & cheese on its own for dinner, paired with a bowl of raw veggies, such as my "raw-slaw" that's pictured.

COMFORTING MAC & CHEESE

1 Standard Sized Box Whole Wheat Rotini
8 oz Sharp Cheddar Cheese
2 Tbsp Butter
2 Tbsp Whole Wheat Flour
1 Tbsp Worchestershire
1 Tbsp Mustard (I prefer Lars' Own Swedish Style Mustard.)
1 cup Light Cream
1 Cup Milk
Salt and Pepper


Preheat Oven to 375°

Shred Cheddar and set aside. Bring enough water to cook whole wheat rotini 7 mins or until al-dente. Drain. (I always toss in a swirl of Organic EVOO and a dash of dried chilies to the boiling water to boost pasta flavor.) Meanwhile, melt butter over medium heat in a 2 quart saucepan. Add Flour, Worcestershire, and mustard to make a roux. Stir in cream and milk. Whisk to combine well. Cook on medium until mixture thickens. Remove from heat. Stir in shredded cheese. Salt and Pepper to taste.  Pour rotini and cheese sauce into baking dish. Bake 375° for 25 mins. Serve hot.