Description
This Quick Noodle Mac and Cheese recipe delivers a satisfying, creamy dish that's perfect for busy weeknights or a quick lunch, using simple ingredients for maximum flavor with minimal fuss.
Ingredients
Scale
8 oz Whole Wheat Elbow Macaroni
2 tbsp Unsalted Butter
2 tbsp All-Purpose Flour
2 cups Whole Milk
8 oz Sharp Cheddar Cheese, freshly grated
4 oz Gruyere or Monterey Jack Cheese, freshly grated
1/2 tsp Dijon Mustard
1/4 tsp Smoked Paprika
Salt, to taste
Freshly Ground Black Pepper, to taste
Optional: Pinch of Cayenne Pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the whole wheat elbow macaroni and cook according to package directions until al dente. Drain and set aside
- Prepare the Roux: Melt the butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a roux
- Whisk in Milk: Gradually add milk while whisking continuously until smooth. Bring to a gentle simmer, stirring frequently until thickened (5-7 minutes)
- Add Flavorings: Remove from heat and stir in Dijon mustard, smoked paprika, salt, and pepper
- Melt the Cheese: Gradually add freshly grated cheese, stirring until melted and smooth
- Combine Pasta and Sauce: Stir the drained pasta into the cheese sauce until evenly coated
- Serve Immediately: Adjust seasoning if needed and serve hot
Notes
For best results, freshly grate your cheese to avoid graininess in the sauce.
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg