Want a good homemade macaroni and cheese that is not dry and you don’t have to bake? I could not find a recipe that satisfied my hunger for a cheesy mac so I concocted this easy to prepare dish. It is comfort food in our home. If the mustard and paprika sound too weird you can leave them out without hurting the overall flavor but try it once with them. They provide a subtle flavor that I think you’ll like.
4 tablespoons butter (margarine will work but butter tastes better)
4 tablespoons flour
½ teaspoon Dijon mustard
¼ teaspoon paprika
¼ teaspoon salt
Pepper to taste
1 cup milk
1 cup half and half (this is what makes it creamy…substitute at your own risk!)
1¼ cups extra sharp Cheddar cheese (grated)
5 cups cooked macaroni (about 8 ounces raw of your favorite)
In a large saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Let the roux cook for about 2 or 3 minutes to make sure the whole-wheat flour cooks thoroughly. Stir in mustard, paprika, salt & pepper. Add milk and half and half. Stir or whisk to incorporate. Continue stirring until sauce begins to thicken. Add cheeses and continue to stir until cheeses melt.
Add the cooked macaroni (we like rigatoni because it holds the sauce) and stir to combine. Cover and reduce heat to simmer. Let simmer for 10 minutes. Serve with a fresh salad of your choice and you have a complete meal!