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Patsy Steimer


6 servings

MacGourmet downloadWhole Wheat Mac and Cheese. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Whole Wheat Mac and Cheese


  • 2 cups whole wheat elbow macaroni
  • 8 oz. cheeses, Select one or more grated cheeses such as cheddar, parmesan, chevre, havarti
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup onion, chopped
  • 1 cans evaporated skim milk
  • ½ teaspoon salt
  • ½ teaspoon worcestershire sauce
  • 2 shakes hot sauce
  • ½ cup crushed cracker crumbs
  • cooking spray


Preheat oven to 350. Boil macaroni according to package directions. In a large saucepan melt the butter and saute the onion until it is soft. Stir in the evaporated milk slowly to create a roux. When the sauce has thickened slightly, add the cheeses a little at a time so they will melt. Add salt, worcestershire sauce, pepper sauce and stir until well blended. Stir the drained macaroni into the sauce. Pour into a Pammed baking dish (one with low sides yields more topping, one with high sides doesn't). 9x13 works; so does a souffle dish. Sprinkle crushed cracker crumbs or bread crumbs or crushed potato chips (naughty) or pretzels. Spray them with Pam. Bake for 30 minutes.


cheese, macaroni, main dish


main dish, cheese, macaroni