Homemade Macaroni & Cheese

Have you heard about the petition to get Kraft to remove artificial dyes from their macaroni and cheese?  You can read more about about it on 100 Days of Real Food.

 

It’d be nice if we could make a difference in convincing companies to improve their products, but let’s be honest, even without the artificial dyes, packaged macaroni and cheese is definitely junk food. In my opinion, it should be avoided all together, especially when homemade is almost as quick and easy to make!

 

This recipe is one I got from my niece. It is 100% real food and so much healthier than the store bought alternative. And, the best part is, the whole family loves it!

 

{makes 8 servings}

2 cups uncooked whole wheat elbow macaroni

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup flour

1 3/4 cups milk

8 ounces sharp cheddar cheese, grated

 

Cook the noodles according to the package directions.

 

While the pasta is cooking, melt the butter in a medium saucepan. Stir in flour, salt, and pepper. Cook over medium-low heat, stirring constantly until the mixture is smooth and bubbly. Stir in milk and heat until boiling, stirring constantly. Boil and stir for 1 minute. Add cheese and stir until melted.

 

Drain macaroni. Gently stir macaroni into cheese sauce. Enjoy!

 

{serving size = about 3/4 cup – recipe makes 8 servings}

297 calories, 15g fat, 25g carbs, 3g fiber, 12g protein

 

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