Recipe: Stovetop Macaroni & Cheese

Simple, homemade mac & cheese is much superior to stuff-in-a-box, even organic stuff-in-a-box. To improve it even further, soy milk adds protein and lowers cholesterol; whole wheat pasta adds fiber.

Serves 2.


2 cups uncooked macaroni (or tiny shells)
2 Tbsp. butter
2 Tbsp. flour
1 cup milk, conventional or unsweetened soy
1/4 tsp. dry mustard
1 cup grated cheese (jack or cheddar)
Salt and pepper to taste


Cook macaroni according to package instructions. In a heavy saucepan, melt the butter. Add the flour, mixing well, and cook over low heat for one minute. Pour in the milk in a thin steady stream, stirring the whole time, and mix carefully to get any lumps out. Cook over low heat until thick, stirring occasionally. Be gentle - do not whisk or beat. When thick, stir in mustard. I don’t normally salt food when cooking; if you do, salt according to taste.

Drain macaroni and return to pot. Put grated cheese on top. Pour sauce over. LET STAND FOR 1 MINUTE. Stir gently. Serve at once.