Wheat Germ on Homemade Mac ’n’ Cheese
There are just about a zillion recipes for mac ’n’ cheese, but no matter which one you choose, this favorite is hard to beat for good old comfort food deliciousness. Homemade mac ’n’ cheese is much easier than you think and takes just a bit of extra time. It tastes so much better than the boxed versions, though, that it is worth every minute.
Nice fat elbow macaroni (we like to use whole grain or whole wheat), the best-quality, sharpest cheddar cheese you can get your hands on and of course a crunchy crumb topping that crisps up in the oven are crucial ingredients.
That crispy topping is where wheat germ comes in. Substitute half of the breadcrumbs with wheat germ for a little nutrition boost. Here’s what we did. Make sure you tell us on Twitter or Facebook what you did to embellish.
Baked Mac 'n' cheese
8 ounces whole grain elbow macaroni
2-3 tablespoons butter, divided
4 cups extra sharp cheddar cheese, divided
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon hot water
2 large eggs, beaten
1/4 cup breadcrumbs
1/4 cup Kretschmer Original Toasted Wheat Germ
1 1/2 cups milk
Preheat oven to 350° F.
Cook macaroni according to package directions and drain. Mix cooked macaroni with 3 cups shredded cheddar cheese and 2 tablespoons butter in large bowl; stir well to combine.
Mix dry mustard, salt and white pepper with water in small bowl. Add to macaroni. Blend in eggs.
Transfer macaroni into greased casserole dish.
Mix together breadcrumbs and wheat germ in small bowl. Add 1 tablespoon melted butter (optional). Sprinkle remaining 1 cup cheese then breadcrumb mixture over macaroni. Pour milk over all and bake for about 40 minutes.