Slightly Healthier Homemade Mac and Cheese

Yesterday I discussed baby steps and how adjusting to healthier versions of what my kids are used to eating was a little complicated. Thursday night dinners are very predictable in our house- it is either Wacky Mac or homemade Mac and Cheese using white pasta and American Cheese(read: processed). Again, like yesterday, I decided to take some baby steps and keep my kids in their comfort zone. So I present Slightly Healthier Homemade Mac and Cheese:

4 C. Uncooked Pasta(I used 2 C. White Pasta and 2 C. Whole Wheat this time)
2. Tbls Butter
2 Tbls. Flour
1 1/2 C. Milk
1 1/2 C. Cheddar Cheese

Cook the pasta (if using a mix of white and whole wheat cook it together making adjustments for the different cooking times between the 2 pastas). Drain. In the same pan melt the butter. Whisk in the flour making a roux being careful not to burn. Add the milk and cheese and whisk until smooth. Add the pasta and serve.

Don't judge a recipe by it's photo. I planned on taking another photo of this once it was in a bowl but the kids were so hungry and then before I knew it the entire pot was empty!

I was surprised at how light in color and in weight the whole wheat pasta was. I haven't had whole wheat pasta in years and I remember it being dark in color and very heavy. I think nobody would have noticed if I used all whole wheat pasta in this one. That is my plan for next time. I am also going to use whole wheat flour in the roux next time. Baby Steps.