It takes just a few extra minutes to make decadent macaroni and cheese from scratch instead of a box. Whole-wheat macaroni boosts protein, fiber and whole-grain nutrients. Cut the total fat and saturated fat slightly by using a reduced-fat version of sharp cheddar and 1% low-fat milk.

Just one cup of this scrumptious and comforting side dish contains over one-third of your daily value for calcium!

Makes 6 servings (1 cup per serving)


12 ounces whole-wheat macaroni

4 ounces reduced-fat sharp cheddar cheese

4 ounces fontina cheese

2 cups 1% low-fat milk

3 tablespoons all-purpose flour

¼ teaspoon dry mustard

½ teaspoon garlic powder

Salt to taste


- In a large 5-quart pan, cook macaroni according to package directions. Drain and return to pan.

- Grate or shred cheeses while macaroni cooks. Set cheeses aside.

- In a large saucepan, whisk together milk, flour, mustard and garlic powder until thoroughly blended. Bring to a boil over medium-high heat, stirring frequently.

- Reduce heat to low; stirring often, simmer for about 5 minutes until thickened.

- Remove pan from heat, add shredded cheeses and stir until completely melted and smooth.

- Add cheese sauce to macaroni and toss gently until all macaroni is coated. Salt lightly to taste if desired.


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