Are you as big of a fan of macaroni and cheese as I am? Then you should give this simple recipe for multigrain mac and cheese a try tonight. The cheesy dish gets a rep for being time-consuming, but this nonbake version is a piece of cake to whip up.
It also earns some healthy bonus points for using whole wheat elbow pasta in lieu of the standard noodles, yet it's still packed with gooey cheese and topped with crunchy breadcrumbs. Need an excuse to indulge? October is National Pasta Month, time to celebrate! Get the recipe now. Ingredients 12 ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups) Directions Serves 4.
Multigrain Mac and Cheese
2 tablespoons unsalted butter
2 tablespoons bread crumbs
Kosher salt and pepper
1 tablespoon chopped fresh flat-leaf parsley (optional)
1 tablespoon all-purpose flour
1 1/2 cups whole milk
3 1/2 cups grated cheddar (12 ounces)
12 ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups)