Whole Wheat Mac And Cheese Recipe

8 oz whole wheat elbow macaroni
2 cups frozen vegetables (broccoli or any you like)
1 3/4 cups milk, divided
3 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black or white pepper
3/4 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp Dijon mustard

In a large pot of boiling salted water, add the macaroni and cook for half the time recommended on the box, then add in the frozen vegetables and cook until macaroni is tender - follow the recommended time on the box.

Drain through a colander and cover to keep warm.

Put pot back over the heat, add 1 1/2 cups of the milk to the pot and bring to a simmer; meanwhile in a separate bowl, put the remaining milk, the flour, garlic powder, and salt and pepper and whisk until smooth.
When milk in the pot is simmering, slowly whisk in the milk/flour mixture and continue simmering until the mixture thickens. Turn heat down to very low.

Add into the pot the two cheeses and the mustard and stir until cheese melts, then stir in the cooked macaroni/vegetable mixture and continue stirring until hot and creamy.

Serve immediately.

Will serve 4 to 6.