Ingredients
Scale
- For the Pasta:
- 1 lb (16 ounces or 450g) whole wheat elbow macaroni or other short pasta shape (like shells, rotini, or penne)
- 1 tablespoon salt (for boiling water)
- 1 tablespoon olive oil (optional, for the water)
- For the Creamy Cheese Sauce:
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- A pinch of cayenne pepper or nutmeg (optional, for depth)
- 4 cups whole milk, warmed
- 4 cups (16 ounces or 450g) sharp cheddar cheese, freshly grated
- 1 cup (4 ounces or 113g) Gruyère cheese, freshly grated (or Monterey Jack for a milder, creamier melt)
- 1/2 cup reserved pasta water
- For the Optional Toasted Breadcrumb Topping:
- 1 cup panko breadcrumbs (or coarse whole wheat breadcrumbs)
- 2 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried parsley or Italian seasoning
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar 3-quart casserole dish. If you are using the breadcrumb topping, now is a good time to mix the panko, melted butter, Parmesan, and herbs in a small bowl. Set aside.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt. The salt seasons the pasta from the inside out. Add the whole wheat macaroni and cook according to package directions, but under-cook it by 2 minutes. This is crucial, as the pasta will continue to cook in the oven. It should be very al dente. Before draining, carefully reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse it.
- Start the Roux: While the pasta is cooking, begin your cheese sauce. In a large saucepan or Dutch oven, melt the 5 tablespoons of butter over medium heat. Once the butter is melted and foamy, whisk in the flour, dry mustard, smoked paprika, garlic powder, black pepper, and cayenne (if using).
- Cook the Roux: Continue whisking constantly for 1-2 minutes. This step is essential to cook out the raw flour taste and is the foundation of your béchamel sauce. The mixture should be smooth, bubbly, and smell slightly nutty. This paste is called a roux.
- Build the Béchamel Sauce: Gradually pour in the warmed milk, about one cup at a time, whisking vigorously after each addition to ensure there are no lumps. Warming the milk first helps prevent the sauce from seizing and results in a smoother consistency. Continue whisking until all the milk is incorporated.
- Thicken the Sauce: Increase the heat slightly to medium-high and bring the sauce to a gentle simmer, stirring frequently to prevent scorching on the bottom. Let it simmer and thicken for about 5-7 minutes, or until it’s thick enough to coat the back of a spoon.
- Melt the Cheese: Remove the saucepan from the heat. This is an important step to prevent the cheese from becoming grainy or oily. Add the shredded sharp cheddar and Gruyère cheese to the sauce in handfuls, stirring with a wooden spoon or spatula until each addition is fully melted and incorporated before adding the next. The sauce should be glossy, smooth, and incredibly cheesy.
- Combine and Adjust: Pour the drained (but not rinsed) pasta into the pot with the cheese sauce. Stir gently until every piece of macaroni is lovingly coated. If the sauce seems too thick, stir in a few tablespoons of the reserved pasta water until you reach your desired consistency. The starchy water helps the sauce cling to the pasta.
- Assemble for Baking: Pour the macaroni and cheese mixture into your prepared baking dish and spread it into an even layer. If you prefer a “stovetop style” mac and cheese, you can stop here and serve immediately!
- Add Topping and Bake: Sprinkle the prepared breadcrumb mixture evenly over the top of the macaroni and cheese. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- Rest and Serve: Let the macaroni and cheese rest for 5-10 minutes after removing it from the oven. This allows the sauce to set up slightly, making it easier to serve. Garnish with fresh chives or parsley if desired, and serve hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650