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Shredded Wheat Mac and Cheese
Prep Time:
45
minutes
mins
Total Time:
2
hours
hrs
Ingredients
1
pound
dried cavatelli pasta
1
bunch
fresh thyme
(about the diameter of a quarter)
1 ½
tablespoon
fresh thyme
chopped
4
sprigs
rosemary
1
tablespoon
unsalted butter
2
medium Spanish onions
coarsely chopped
1
clove
garlic
crushed
½
cup
white wine
¼
cup
all-purpose flour
4
cups
2% milk
3
cups
half and half
¼
cup
Dijon mustard
1 ½
cups
Grafton cheddar cheese
(grated)
1
cup
Grana Padano cheese
(grated)
Salt and freshly ground black pepper to taste
¼
teaspoon
nutmeg
(freshly grated)
1 ½
cups
Post® Original Shredded Wheat cereal
Directions
Add Post Shredded Wheat to a food processor. Pulse on/off until cereal resembles coarse breadcrumbs.
Preheat the oven to 350ºF.
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.
Tie the bunch of thyme and sprigs of rosemary together with clean kitchen string. In a large widemouth stockpot, melt the butter over medium heat.
Add the onions, garlic and herbs, and cook until the onion is soft, 8 to 10 minutes. Add the wine and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove and discard the garlic and herbs.
Whisk in the flour and cook, stirring, for 1 minute until liquid is smooth, no lumps. Gradually whisk in the milk and cream, then the mustard. Reduce the heat to a gentle simmer and cook, stirring constantly, for about 30 minutes.
Remove the pan from the heat and stir in the cheddar, a handful at a time, waiting until each addition is completely melted before adding more. Season with the nutmeg and add salt and black pepper to taste.
Add the pasta, and the chopped thyme and heat through until the pasta is well coated and seasoned, about 5 minutes. Adjust the seasonings as needed.
Pour the mixture into a casserole dish or individual ovenproof gratin dishes. Sprinkle the top(s) with a generous layer of coarsely ground Post Shredded Wheat then a layer of Grana Padano, then another layer of Post Shredded Wheat.
Bake for 20 minutes, or until bubbly and crispy.