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!
- 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.
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.
Macros Per Serving: 33g Net Carbs, 12g Fat, 17g Protein
Macros Per Serving (Chickpea Pasta): 377kcal, 25g Net Carbs, 18g Fat, 22g Protein