Whole Wheat Macaroni and Cheese

Author: Canadian Living

Whole wheat pasta pairs beautifully with blue cheese and mushrooms in this elevated twist on a classic comfort dish.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1 tablespoon salted butter
  • 12 oz button mushrooms halved
  • 1 pinch salt
  • 1 pkg whole wheat elbow macaroni
  • 3/4 cups fresh bread crumbs
  • 2 teaspoons olive oil
Béchamel:
  • 3 tablespoons salted butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 3 cups milk
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 3/4 cup shredded fontina cheese
  • 3/4 cups crumbled gorgonzola cheese
  • 1/3 cup chopped fresh parsley
Caramelized Onions:
  • 4 teaspoons olive oil
  • 4 cups thinly sliced onions
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 pinch salt
  • 1/4 cup white wine
  • 1/4 cup water

Method

In large skillet, heat butter over medium-high heat; cook mushrooms and salt until browned and no liquid remains, 5 to 8 minutes. Transfer to bowl.

Caramelized Onions: Add oil to skillet and heat over medium-low heat; cook onions, thyme, bay leaf and salt, stirring occasionally, until caramelized and reduced to about 3/4 cup (175 mL), about 25 minutes. Stir in wine; cook, scraping up any browned bits, until no liquid remains, about 1 minute. Discard bay leaf. Add onion mixture to mushrooms. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Béchamel: Meanwhile, in saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring constantly, for 1 minute. Stir in mustard. Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt and pepper; stir in Fontina and Gorgonzola cheeses, and parsley until smooth. (Make-ahead: Transfer to airtight container; place waxed paper directly on surface. Cover and refrigerate for up to 24 hours; rewarm, adding milk as needed.)

Meanwhile, in large pot of boiling salted water, cook macaroni until still slightly firm in centre, 6 minutes. Drain and return to pot. Stir in béchamel and mushroom mixture. Transfer to greased 8-inch (2 L) square glass baking dish.

Combine bread crumbs with oil; sprinkle over macaroni mixture. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, about 30 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 996 mg
  • Protein 28 g
  • Calories 663.0
  • Total fat 32 g
  • Potassium 590 mg
  • Cholesterol 85 mg
  • Saturated fat 17 g
  • Total carbohydrate 70 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 45.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Macaroni and Cheese

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