Whole Wheat Mac and Cheese
intro
Creamy, nutty whole wheat pasta coated in sharp cheddar sauce, baked to golden bubbly perfection—this fiber-rich take on classic comfort food is quick, satisfying, and family-friendly.
Ingredients
Steps
Shred Cheddar Cheese
Place the 4-sided stainless steel box grater inside the large clear glass mixing bowl to catch shreds. Grate the 200g block of sharp cheddar on the coarse grating side, applying firm, even pressure. Set aside 2 tablespoons of shredded cheese to mix with the panko topping later. Do not use pre-shredded cheese, as it contains anti-caking agents that create a grainy sauce texture.
Cook Pasta Al Dente
Fill the 4L brushed stainless steel stock pot with 3L of water, add 1 tablespoon of fine sea salt (water should taste as salty as seawater), and bring to a rolling boil over high heat. Add 225g whole wheat elbow macaroni, stir once with the slotted beech wood pasta spoon to prevent sticking, and cook for 2 minutes less than the package’s recommended al dente time (about 7 minutes total). The pasta will finish cooking in the oven, so undercooking prevents mushy results. Drain well, do not rinse, as residual starch helps the sauce adhere to noodles.
Make Roux Base
Place the 2L brushed stainless steel saucepan on the second induction burner over medium-low heat. Add 2 tablespoons unsalted butter, and once fully melted and foaming subsides, whisk in 2 tablespoons whole wheat flour using the silicone whisk. Cook the roux for 2 full minutes, whisking constantly, until it smells nutty and turns a light golden brown to remove raw flour taste. Do not let it burn or turn dark brown, as this will give the sauce a bitter flavor.
Finish Cheese Sauce
While the roux cooks, warm the 360ml whole milk in the 500ml clear glass measuring cup in the microwave for 1 minute (no need to boil). Slowly pour the warmed milk into the roux, whisking constantly to prevent lumps, until the mixture thickens to a smooth sauce consistency (about 3-4 minutes), coating the back of a spoon so a line drawn with your finger holds its shape. Remove the pan from heat, stir in 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1 teaspoon picked fresh thyme leaves, and all but the reserved 2 tablespoons of shredded cheddar. Stir until the cheese is fully melted and the sauce is completely smooth, with no lumps remaining.
Assemble Mac and Cheese
Pour the drained whole wheat macaroni into the saucepan with the cheese sauce, stir gently with the slotted beech wood pasta spoon until every pasta noodle is evenly coated in glossy sauce. Pour the sauced pasta into the 20cm square matte cream ceramic baking dish, spreading it into an even layer with the back of the spoon. Mix the reserved 2 tablespoons of shredded cheddar with 2 tablespoons whole wheat panko breadcrumbs, then sprinkle the mixture evenly across the top of the pasta.
Bake Until Bubbly
Place the assembled baking dish on the middle rack of an oven preheated to 190C (375F). Bake for 20 minutes, until the sauce is bubbling around the edges of the dish and the panko-cheese topping is deep golden brown and crispy. If the topping browns too quickly, tent loosely with a small piece of aluminum foil for the last 5 minutes of baking. Remove from the oven and let rest for 5 minutes before serving, to allow the sauce to set slightly.
Tips
2.Skip rinsing cooked whole wheat pasta: the starchy coating on drained pasta helps the cheese sauce emulsify and stick to every noodle, rather than sliding off and pooling at the bottom of the baking dish.
3.Warm milk before adding it to the roux: cold milk can shock the cooked flour-butter mixture, causing lumps to form that are impossible to whisk out; warmed milk blends into a perfectly smooth, velvety sauce every time.
OMG this whole wheat mac and cheese is a total game changer! I was so worried swapping regular pasta for whole wheat would make it taste bland or super grainy, but the creamy cheese sauce totally balances it out — you get that extra fiber without the weird cardboard-y texture I’ve had from other whole wheat pasta recipes. My two super picky kids devoured seconds at family dinner last night, and it only took 35 minutes total which is perfect for chaotic weeknights. Will be adding this to our regular rotation for sure!
Solid recipe, super easy even for someone who burns toast half the time. The only tweak I made was adding a little paprika and a handful of crispy breadcrumbs on top because I love that crunchy contrast. It’s way less heavy than the regular boxed mac I grew up eating, so I didn’t feel sluggish after eating two bowls. My only note is that I wish the sauce was a little cheesier, but that’s just personal preference.
SO good!!! I made this for my meal prep this week and it reheats like a dream — no weird separated sauce or mushy pasta even after 4 days in the fridge. I added a handful of steamed broccoli to mine to sneak in some veggies and it paired perfectly. 10/10, will be making this every other week for lunches.
Let me tell you, it’s nearly impossible to find a dinner that all three of my teen boys will eat without complaining, but this mac and cheese got zero groans and they asked when I’m making it again. It’s easy enough that I can even let the oldest help make it without worrying he’ll mess it up. Skipped the hot sauce the recipe mentions because one of my kids hates spice, but otherwise followed it exactly. Total hit!
As a college student with a tiny dorm kitchen and barely any cooking skills, this was so easy to throw together between study sessions! It’s way cheaper and healthier than buying takeout mac every night, and I didn’t need any fancy equipment to make it. I used pre-shredded cheese because I was too lazy to shred my own and it still came out great, no lumps or anything.
Brought this to my neighborhood block party last weekend and people were coming back for thirds! A couple people asked for the recipe because they couldn’t believe it was whole wheat — they thought it was the regular full-fat, white pasta version. I only gave it 4 stars because I had to bake it a little longer than the recipe said to get the top crispy, but that’s probably just my old janky oven acting up.
I’ve been searching for a healthier mac and cheese recipe that doesn’t taste like diet food, and this is IT! The whole wheat pasta adds such a nice nutty flavor that pairs so well with the sharp cheddar, and I love that I can serve it to my family without feeling like I’m feeding them a bunch of empty calories. Cook time was exactly 35 minutes like the recipe said, no surprises, super straightforward.