Instructions
12 ounces multi-grain or whole-wheat elbow macaroni
2 tablespoons unsalted butter
2 tablespoons breadcrumbs
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon chopped parsley
1 tablespoon flour
1 1/2 cups whole milk
3 1/2 cups grated Cheddar cheese
Cook macaroni according to package directions. Heat 1 tablespoon butter in a large saucepan over medium heat. Add breadcrumbs and cook 1-2 minutes, stirring until golden. Stir in 1/4 teaspoon each salt, pepper and parsley. Mix well, transfer to a small bowl and set aside. Wipe out the saucepan and melt the remaining tablespoon butter over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally 5-7 minutes until the sauce has thickened slightly. Add the Cheddar cheese and remaining 1/4 teaspoon salt, and whisk until cheese melts. Stir in the macaroni. Divide among individual bowls and sprinkle with breadcrumbs.
