Homemade Macaroni and Cheese Recipe

We love Alton Brown’s recipe, but have simplified it for young tastes, gone whole wheat, and snuck in some cauliflower.

Here is the original recipe: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html


macaroni and cheese1 lb whole wheat elbow macaroni

1/2 head cauliflower, roughly chopped

8 tbsp butter

8 tbsp all purpose whole wheat flour

6 cups whole milk (don’t substitute with lower fat or will be runny)

2 large eggs

24 oz cheddar, grated

2 tsp salt


Preheat oven to 350F


In a large pot of boiling, salted water, cook the pasta al dente, typically 5 minutes for whole wheat macaroni.  Steam the cauliflower until very soft (steamer can be on top of pasta), then puree.  Put macaroni into either one or two lasagna pans.

In a separate pot, melt the butter.  Whisk in the flour and keep stirring for 5 minutes.  Make sure it’s lump free. Whisk in milk. Simmer for 10 minutes.  Temper the egg by adding a little of the hot fluid) and then pour into mixture.  Add salt if desired.  Stir in cauliflower puree.   Stir in ¾ of the cheese.  Pour mixture onto macaroni and mix around evenly.  Top with remaining cheese.

Bake for 30-35 if in two pans or 45 minutes if in one pan.  Remove from oven and let it cool for 5 minutes before serving.  I freeze half of it uncooked, in its own pan.


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