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Whole Wheat Mac ‘N Real Cheese
- 8 oz whole wheat elbow macaroni
- 2 cups frozen vegetables
- 1 3/4 cups milk (divided)
- 3 Tbsp whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 tsp Dijon mustard
- Cook macaroni according to package direction.
- When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
- Drain through a colander and keep warm.
- In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
- Whisk together remaining milk, flour, salt and pepper.
- Slowly add flour mixture to simmering milk, simmer until thickened.
- Add both cheeses and mustard, stir constantly until cheese is melted completely.
- Add Macaroni and Vegetables, stirring until well coated.
