A few weeks ago a neighbor called and asked if I had flour. I’d just made pizza dough a few times and only had about a cup left so gave it to him for a sauce.
This afternoon I went to make Macaroni and Cheese and got everything out except I only had whole wheat flour. OK, let’s give it a try. It was a very strange color, especially with the cheese in the sauce but as it baked, it cooked into the shells and looked and tasted fine in the end.
I believe you have my recipe (I’ll check). It was highly unusual for me to be out of flour. Oh well, the mac and cheese was healthier that way, even with the butter and cheese. Dee
Cooking with Dee 
I generally use unbleached flour; whole wheat would be an interesting change. When I was being really good, I used to use whole wheat pasta for my mac ‘n’ cheese, but I’ve fallen off that wagon and gone back to extravagantly curly white cavatappi.
Cheers!
I’ve used cavatappi too! Today I used shells because we had them in the pantry and we may move at a moment’s notice. Anything to catch the sauce. Always use unbleached flour but this was a challenge and it thickened and was fine but looked strange (as if the butter had burned).
Prime cheddar, season butter with salt and pepper, cayenne and a sprinkling of fresh nutmeg, and top the casserole with a few breadcrumbs and parmigiano reggiano. Good food.
Now what to do with canned hearts of palm?