Whole wheat mac and cheese

Whole wheat mac and cheese

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by Lisa Leake

WCNC.com

Posted on April 15, 2013 at 12:55 PM

Updated Thursday, Apr 25 at 12:36 PM

www.100daysofrealfood.com

Recipe: The Best Whole Chicken in a Crock Pot
 
Ingredients

    2 teaspoons paprika
    1 teaspoon salt
    1 teaspoon onion powder
    1 teaspoon thyme
    ½ teaspoon garlic powder
    ¼ teaspoon cayenne (red) pepper
    ¼ teaspoon black pepper
    1 onion
    1 large chicken

Instructions
Combine the dried spices in a small bowl.  Loosely chop the onion and place it in the bottom of the slow cooker.  Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.  Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!

Creamy (Whole-Wheat) Mac and Cheese
 

Ingredients

    1 ½ cups dry whole-wheat macaroni/elbow noodles, cooked according to package directions
    2 tablespoons butter
    ⅓ cup + 1 tablespoon heavy cream, divided
    1 ¼ cups freshly grated cheese (mild cheddar, sharp cheddar, Monterey Jack or even better – a combination of different cheeses is highly recommended including a little Parmesan cheese if you have it)
    ¼ teaspoon salt
    Pepper, to taste (this dish is great with pepper on top)

Instructions
 

In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the ⅓ cup of cream until well combined.  Turn the heat down to low and add the noodles, cheese, salt and pepper and cook while stirring until the the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper and serve immediately.
 

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