This whole wheat mac and cheese is extra creamy and is bursting with flavor from both Boursin cheese and sharp cheddar cheese. This version also cuts sodium for those looking for a low sodium mac and cheese.
Keyword: healthy mac and cheese, low sodium mac and cheese, whole wheat mac and cheese
2cupswhole-wheat elbow pasta, cooked per box instructions
3tablespoonsno salt added butter
3tablespoonswhole wheat flour
2cupsmilkwe use 1%
1/2 teaspoondry mustard
2cupsreduced-sodium cheddar cheese
⭐️ Make the roux. In a large skillet melt butter over medium-high heat. Whisk in the flour.
⭐️ Whisk in milk. Slowly add the milk a little at a time, bringing the mixture back to a boil before adding more milk.
⭐️ Add the seasonings and cheese. Add the dry mustard and pepper. Stir in the shredded cheese and the Boursin cheese, blending until completely melted.
⭐️ Add the pasta. Add the cooked pasta and gently stir until coated in the cheese sauce. Serve as is, or divide into individual serving bowls and top with a little more shredded cheese. Broil until cheese is melted, about 2-3 minutes. Carefully serve once bowls have cooled a bit.