It's a little black on top because MaMa left it under the broiler for just a little bit too long (oops!), but it still tasted fantastic.
Ingredients for Whole Grain Classic Macaroni and Cheese
Bread Crumb Topping:
1/4 c bread crumbs
1/8 c Joseph's Grainery Cracked Wheat Breakfast Cereal
Pasta and Cheese:
1 pound elbow macaroni, cooked
5 tablespoons unsalted butter
6 Tbsp Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 1/2 teaspoons powdered mustard
3 cups milk
1 c sour cream
1 c Pepper Jack cheese, shredded
3 c cheddar cheese, shredded
1 teaspoon table salt
Directions: Heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly, bringing mixture to a full boil to thicken. Reduce heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Remove from heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and stir to coat and cook for several minutes until mixture is fully heated and steaming.
Transfer mixture to a broiler-safe baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown about 3-5 minutes. Rotate pan, if necessary, to get even browning. Cool for a few minutes before serving.
