The secret to the creaminess of this mac' and cheese is the mozzarella and cream cheese blend. A hint of white wine adds a fresh aroma and flavor. The extra layer of mozzarella and toasted wheat germ creates a crusty topping that cracks when punctured with a serving spoon. I like to toast the wheat germ with minced garlic to develop the grain's naturally nutty flavor and sweeten the garlic. The golden crispy crust adds a tasty crunch to each and every bite of creamy pasta. The finished crunchy-creamy contrast is delectable. —Garden Gate Kate
unsalted butter for greasing baking dish
whole wheat elbow macaroni
low-fat milk, at room temperature
large cage-free eggs
fresh mozzarella, shredded
sea salt and freshly cracked black pepper to taste
Preheat the oven to 350 degrees. Butter a baking dish with a tablespoon of butter.
Cook macaroni according to package directions and drain well. Return to empty pot.
Meanwhile, heat the milk, cream cheese, and white wine over low heat, stirring often, until very hot but not simmering, about 5 minutes. In a small bowl, whisk the eggs. Gradually whisk the hot milk into the eggs. Return the milk mixture to the saucepan. Cook over low heat, stirring constantly, until lightly thickened, but do not boil. Stir in three quarters of mozzarella cheese, and cook, stirring constantly, until cheese melts. Season to taste with sea salt and cracked black pepper. Stir the milk and mozzarella mixture into the macaroni. Transfer the macaroni and cheese to a baking dish.
Heat extra virgin olive oil in skillet over medium-high heat. Add wheat germ and garlic. Cook 3 minutes or until toasted and fragrant, stirring constantly.
Sprinkle with the remaining mozzarella and the toasted wheat germ. Bake until bubbling and golden brown, about 35 minutes. Serve immediately.