A Lighter Homemade Mac and Cheese

Ingredients List

• 1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)

• 2 tablespoons butter

• 2 ½ tablespoons all-purpose flour

• 2 cups shredded low-fat Cheddar cheese

• ½ cup grated Parmesan cheese

• 3 cups low-fat (1%) milk

• 2 tablespoons butter

• ½ cup whole wheat bread crumbs

• 1 pinch paprika

Instructions

1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until tender but still firm to the bite, about 8 minutes. Drain and set aside.

2. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour to form a roux. Gradually add milk while stirring continuously. Add Cheddar and Parmesan cheeses, cooking over low heat until the cheese has melted and the sauce thickens, about 3 minutes. Pour the cheese sauce over the cooked macaroni in a large baking dish and mix well.

3. In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add breadcrumbs and cook until they absorb the butter, about 2-3 minutes. Sprinkle the breadcrumb mixture over the macaroni and top with paprika for extra flavor.

4. Transfer the dish to the oven and bake for about 30 minutes, or until the cheese sauce is bubbling and the breadcrumbs are golden brown.

Note from the Editor:

This dish is a healthier alternative to traditional Homemade Mac and Cheese.

Nutritional Information (per serving)