Macaroni and cheese


With this recipe, the macaroni and cheese get crunch from the toasted wheat germ. That is the diffference with other macaroni cheese recipes.


2 T butter (or margarine, plus a little more for pan)
4 T flour (all purpose)
2 c milk
6 oz cheese (coarsely grated Cheddar )
3 oz cheese (coarsely grated Swiss cheese)
2 pn salt


  1. In a large pan, bring water to a boil over high heat. Add the macaroni. Cook for 10-12 minutes, or as long as recommended on the package. When the pasta is cooked, drain it and then put it back in the pan. Set aside.
  2. In a saucepan, melt the butter on low heat. Whisk in the flour and continue to cook 2-3 minutes, or until the mixture bubbles lightly. Do not brown.
  3. Slowly add the warm milk to the pan, stirring vigorously, and cook over medium heat, stirring continuously, until the sauce thickens. Remove from the heat.
  4. Add the Cheddar cheese, Swiss cheese, and salt to the pot. Keep stirring until all the cheese melts.
  5. Preheat the oven to 350°F (170°C)
  6. Grease the baking dish with butter or spray with vegetable oil cooking spray.
  7. Add the cheese sauce to the cooked pasta. Mix to coat the macaroni well in the sauce. Place the pasta in the prepared baking dish. Sprinkle with toasted wheat germ.
  8. Bake for 25 to 30 minutes, or until surface starts to get color, on the middle rack. Remove and let stand for 15 minutes before serving.
4 servings
Preparation time
Cooking time
Total time
50 minutes