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Grassland Butter Whole Wheat Pasta Mac N Cheese Recipe

When it comes to tasty dishes, butter makes nearly everything better. Gina Gannon receives a make at the domestic recipe for whole wheat pasta mac ‘n cheese from New York Times first-class-promoting cookbook creator, Lisa Leake. Her scratch recipe makes use of Grassland non-GMO demonstrated butter, and it’s just as fast because the mac that comes in a box, however, tastes an awful lot higher.
Creamy (WholeWheat)Mac and Cheese
Prep Time
10 mins
Cook Time
five minutes
Total Time
15 minutes
Course: Dinner, Lunch
Dietary Restriction: Egg Free, Peanut/tree nut
Free, Vegetarian
Servings: four
1 cups whole wheat
macaroni cooked in step with package deal directions
Two tablespoons butter
1/three cup heavy cream plus an additional tablespoon, divided
1 cups cheese freshly grated (moderate cheddar, sharp cheddar, Monterey
Jack or maybe higher – an aggregate of different cheeses is tremendously
endorsed consisting of a touch Parmesan cheese if you have it)
1/4 teaspoon salt
pepper to flavor (this dish is lovely with chili on top)
1. In the pot, you used to boil the noodles, soften the butter over medium-low
Warmth. Stir in the 1/three cup of cream
Until properly combined.
2. Turn the heat down to low and upload the noodles, cheese, salt, and pepper and cook while stirring until the the
Cheese melts. Stir within the remaining tablespoon of cream on the cease. Season with black pepper and serve
at once.
Recipe Notes
We propose natural substances while viable.
Recipe from Lisa Leake’s weblog
Click here for extra recipes from Lisa Leake
Grassland Butter

Deborah Williams
Snowboarder, foodie, ukulelist, vintage furniture lover and identity designer. Making at the intersection of minimalism and mathematics to create strong, lasting and remarkable design. I work with Fortune 500 companies and startups. Award-winning beer geek. Twitter fan. Social media scholar. Incurable travel advocate. Alcohol expert.