We have a fantastic recipe in our family, known fondly as “Grandma’s Macaroni and Cheese.” It’s a family favorite, but it’s not gluten-free. Besides the elbow macaroni, there’s also white flour in the cheese sauce. Is there a healthy macaroni and cheese recipe anywhere?
I turned to Nourishing Traditions hoping for a positive answer to that question. No such luck. There’s not even a chapter on pasta in the whole book. According to Sally Fallon, “pasta, even and especially whole grain pasta, is difficult to digest due to the fact that pasta flour, in general, has not been soaked, fermented or sprouted. Nevertheless, nobody expects today’s mothers to raise children without preparing spaghetti for them once in a while.” She then offers two spaghetti sauce recipes.
But she doesn’t offer any help to those mothers who just have to serve macaroni and cheese once in a while! She does suggest using Oriental pasta made from brown rice or buckwheat flour, since that is more nutritious and also easier to digest than pasta made from whole wheat or white flour. But would macaroni and cheese made with Oriental pasta taste good?
Here’s our tried and true-but glutinous-macaroni and cheese recipe…
- 1 ½ cups elbow macaroni
- ¼ cup butter
- 4 Tbsp. all-purpose flour
- 2 ⅔ cups milk
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 ⅔ cups sharp cheddar cheese
Cook macaroni in boiling, salted water until tender; drain. Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper and 2 cups of cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into 1 1/2 quart casserole dish. Sprinkle top with remaining cheese. Bake at 350° for about 45 minutes, until macaroni and cheese is bubbly and browned.
Do you have a healthier macaroni and cheese recipe for us to try? Have you ever made it with Oriental pasta? Please share!