Homestyle Mac and Cheese is grown-up comfort food to the max. This recipe will leave your whole family clamoring for more – though you might not want to share with the kids! If you’re up for something a little spicier, try the Sweet Chili Riceworks in place of the Sea Salt for the topping.
- 14 oz whole-wheat macaroni
- 1/4 c + 2 tbsp butter
- 1/4 c + 2 tbsp all-purpose flour
- 3 cups milk, divided
- 1-1/2 tsps Worcestershire sauce
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 8oz packages shredded Cheddar cheese, divided reserving 1 cup
- 3 tbsp grated Parmesan cheese
- 1/2 cup crushed Sea Salt Riceworks
Preheat oven to 375 degrees. Bring a large pot of water to a boil (add a dash of salt). Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite (about 8 minutes). Drain.
Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown (about 5 minutes).
Pour some milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining milk to the mixture, whisking to incorporate.
Stir in the Worcestershire sauce, mustard powder, onion powder and cayenne pepper. Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken (about 10 minutes).
Add the shredded cheddar cheese a handful at a time, stirring continually until the cheese melts completely. Once cheese is mixed in thoroughly, remove sauce from heat. Stir drained macaroni into the cheese sauce to coat.
Place macaroni into 9x13 baking pan.
Mix crushed Riceworks, 1 cup shredded cheddar cheese and Parmesan cheese in a small bowl. Top the macaroni evenly with the mixture
Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.