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Multigrain Mac and Cheese

Multigrain Mac and Cheese

Real Simple JANUARY 2008

  • Yield: Makes 4 servings


  • 12 ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups)
  • 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)


Cook the macaroni according to the package directions.

Meanwhile, heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the bread crumbs and cook, stirring, until golden, 1 to 2 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and the parsley (if using). Transfer to a small bowl and set aside.

Wipe out the saucepan and melt the remaining tablespoon of butter over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until the sauce has slightly thickened, 5 to 7 minutes. Add the Cheddar and 1 1/2 teaspoon salt and whisk until the cheese melts. Stir in the macaroni.

Divide among bowls and sprinkle with the bread crumbs.

Nutritional Information

Amount per serving
  • Calories: 758
  • Calories from fat: 46%
  • Protein: 37g
  • Carbohydrate: 73g
  • Sugars: 6g
  • Fiber: 7g
  • Fat: 39g
  • Saturated fat: 18g
  • Sodium: 1007mg
  • Cholesterol: 100mg

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Multigrain Mac and Cheese Recipe