Cheddar Mac N Cheese Bake
Bubbling and creamy, this delicious cheddar mac n cheese bake is a frequently requested side at large gatherings and is perfect for freezing!
Ingredients
- 16 oz elbow/shell pasta (or chickpea pasta)
- 1/4 c butter
- 1/4 c white whole wheat flour
- 1 1/2 tsp salt
- 4 c 1% milk
- 2 tbsp honey mustard
- 16 oz sharp cheddar, shredded (4 c) Or 4 oz gruyere and 12 oz cheddar, or 4 oz asiago and 12 oz cheddar.
Instructions
- Make the pasta according to the directions on the box. Drain and pour into a greased glass 9x13 dish.
- Melt the butter in a large saucepan. Add the flour and stir for one minute until bubbling.
- Add the milk, honey mustard, and salt. Stir continually until boiling and thickened.
- Remove from the heat. Stir in the cheese until creamy and smooth.
- Pour over the pasta in the dish. Bake at 350F for 30 mins or until browned and bubbling.
Freezing Instructions
- Prepare as directed in a freezer safe baking dish. Freeze. Thaw overnight in the fridge prior to baking.
Notes
Macros Per Serving: 33g Net Carbs, 12g Fat, 17g Protein
Macros Per Serving (Chickpea Pasta): 377kcal, 25g Net Carbs, 18g Fat, 22g Protein
Nutrition
Calories: 370kcal
Tried this recipe?Let us know how it was!
