Creamy Stovetop Mac and Cheese Recipe

This recipe combines the creaminess of cheddar cheese with the goodness of whole milk and the nuttiness of whole wheat bread crumbs to give you a delectable bowl of mac and cheese that is perfect for any meal.

Ingredients

• 1 ½ cups of elbow macaroni (GI:46, Carbs: 46g)
• 1 ½ cups of whole milk (GI:31, Carbs: 12g)
• 1 cup of grated cheddar cheese (GI:0, Carbs: trace)
• 1 tablespoon of unsalted butter (GI:0, Carbs: trace)
• 1 tablespoon of cornstarch (GI:100, Carbs: 7g)
• 1 tablespoon of water (GI:0, Carbs: 0g)
• 2 slices of whole wheat bread (GI:52, Carbs: 24g)
• Salt and pepper to taste
• Fresh parsley to garnish

Cooking Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the elbow macaroni and cook for about 7-8 minutes or until it is al dente.
3. Drain the pasta and set aside.
4. To make the cheese sauce, melt the butter in a saucepan over low heat.
5. Add the cornstarch and whisk until it is well combined with the butter.
6. Add the milk slowly, whisking continuously to avoid lumps.
7. Cook over medium heat until the sauce thickens and becomes smooth.
8. Add the grated cheddar cheese and whisk again until it melts completely.
9. Add the cooked macaroni to the cheese sauce and mix well.
10. Season with salt and pepper to taste.
11. Toast the whole wheat bread slices, then cut them into small cubes to create whole wheat bread crumbs.
12. Serve the mac and cheese with whole wheat bread crumbs and garnish with fresh parsley.

Flavor Profile

This dish is creamy and cheesy with a nutty flavor from the whole wheat bread crumbs. The cheese sauce is thick and rich, while the macaroni adds a nice texture to the dish. The whole dish is well balanced with just the right amount of salt and pepper to bring out all the flavors.

Serving Size

This recipe serves 2 people.

Nutritional Facts