Cheesy Wheaty Macaroni

Here's a twist on the classic and delicious childhood favorite (aren't all these dishes our "childhood favorites"??) We have used this recipe from William-Sonoma Kid's Recipes, but I took the liberty of altering it based on what was available to my taste-buds and my pantry shelf.

Ingredients:
- 2 tbsp unsalted butter (light spreadable butter)
- 2 tbsp wheat flour
- 1.5 cups milk (skim)
- 2.5 tsp salt (just a pinch)
- 2 big pinches freshly ground pepper
(I was unable to find the nutmeg but suggested additions: big pinch oregano/nutmeg)
- 2 cups shredded cheese (your choice! Today's selection was Jack & Muenster)
- 2 tbsp grated parmesan cheese for just the right kick
- 1/2 pound pasta

Directions to Deliciousness:

Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. 

Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. 

Increase the heat under the saucepan to medium. Stir constantly with a wooden spoon and slowly pour the milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened and gently bubbling, 6 to 8 minutes. It should be about as thick as melted ice cream.

Start to boil the pasta at the same time...Fill a large saucepan 3/4's full with water. Place over high heat and bring to a rolling boil. When the water is boiling, add the remaining 2 tsp salt.

My attempt at grated cheese - more of just a chop off the block process. Add 1/2 teaspoon of the salt, the nutmeg and pepper. Stir several times, then add the cheddar and Parmesan cheeses. Stir until the cheeses have melted and the sauce is smooth. Cover the saucepan with the lid to keep the sauce warm and set it aside. 

Add the drained macaroni to the saucepan with the cheese sauce. Using the wooden fork, stir the macaroni until it is well coated with the cheese sauce.

Finished product with green beans and a spicy chicken sausage from Trader Joe's

It's always a toss up when you try to use the healthier products, less taste or a different taste.  Maybe a different twist the next time around.

My take on the macaroni & cheesey dish: wheat pasta is obviously the healthier choice as the wheat noodles take longer to digest and leave you fuller, but they often have a chewier consistency and leaves a duller feeling.  If you are looking for the "real" taste of Mac&Cheese from your childhood, I suggest a white pasta.  Another recommendation is to experiment with your noodles.  No one said it had to be the elbow sort...try colors, shapes, all different sizes, there are so many different choices.

Add-ins or Toppings:
- Veggies: broccoli, peppers, green beans
- Cheeses: make it with your favorites! Sharp/mild cheddar, Gouda, Muenster, Jack, Pepper Jack, Swiss, Mozzarella, Asiago, Provolone
- Baked options: place the macaroni in a baking dish and top with bread crumbs or crushed crackers, bake in the oven (350-400) for about 30 minutes or until the top is lightly browned

Creative Ideas:
- Serve in little ramekins for individual portions
- Fill in mini or normal sized muffin cups and bake for about 18-20 minutes at 375