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Shredded Wheat Mac and Cheese
Prep Time: 45 minutes
Total Time: 2 hours

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.