Ok, so I didn’t get selected for the jury today, but daaaang the process sure was nerve-wracking (racking..?). I’m glad it’s over! Here was tonight’s tasty dinner…
Stovetop Whole Wheat Macaroni and Cheese
From Whole Foods
8 ounces dry whole wheat elbow macaroni
1 cup nonfat milk
2 tablespoons whole wheat pastry flour
1 teaspoon dry mustard (I used a generous squirt of plain yellow mustard)
Cayenne to taste (optional)
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 10 to 12 minutes. Drain well.
Meanwhile, whisk together milk, flour, mustard and cayenne in a large saucepan until completely blended (BEFORE you turn on the heat!) then cook over medium heat, stirring constantly, until thickened, 6 to 8 minutes. Add cheeses and stir gently until melted, then add drained pasta to sauce. Season with salt and pepper, stir well and serve hot.
The verdict: I read the reviews on the original recipe, and I’ll be honest – I didn’t have very high expectations of this mac & cheese. It doesn’t use any butter or a traditional white sauce base, and a lot of the reviewers said the sauce was clumpy. I, on the other hand, was pleasantly surprised to end up with a smooth, creamy sauce. I think the key is making sure you completely blend the ingredients with a whisk before you put it over the heat, otherwise the flour would lump immediately. I loved the kick of the cayenne and mustard in the background, and of course the whole wheaty-ness of it makes me happy 🙂 Jeez, who knew a mac & cheese review could be so long??