{"version":"1.0","provider_name":"100 Days of Real Food","provider_url":"https:\/\/www.100daysofrealfood.com","author_name":"Lisa Leake","author_url":"https:\/\/www.100daysofrealfood.com\/author\/lisa\/","title":"Whole Wheat Creamy Mac and Cheese","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"lx8IATJTQa\"><a href=\"https:\/\/www.100daysofrealfood.com\/recipe-creamy-whole-wheat-mac-and-cheese\/\">Whole Wheat Creamy Mac and Cheese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.100daysofrealfood.com\/recipe-creamy-whole-wheat-mac-and-cheese\/embed\/#?secret=lx8IATJTQa\" width=\"600\" height=\"338\" title=\"&#8220;Whole Wheat Creamy Mac and Cheese&#8221; &#8212; 100 Days of Real Food\" data-secret=\"lx8IATJTQa\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.100daysofrealfood.com\/wp-content\/uploads\/2013\/04\/mac-and-chz-1.jpg","thumbnail_width":753,"thumbnail_height":500,"description":"Making macaroni and cheese from scratch is almost as easy as the boxed stuff. In fact, I had a reader tell me that she and her husband decided to race against each other - one making homemade mac and cheese and the other making it out of a box - and it took them the same amount of time! And as an added bonus the homemade version tastes SO MUCH better (at least in my opinion). To be honest, I can't even hardly eat the boxed stuff anymore because the taste of the powdered cheese just doesn't cut it for me like it did in the old days.  I've shared a mac and cheese recipe on the blog before, but recently discovered a different way to make it (below). One night I was actually making Fettuccine Alfredo as a side dish, but I didn't have any fettuccine on hand so I used macaroni noodles instead. My younger daughter said \"Oh mommy, thank you for making macaroni and cheese.\" (one of her favorites), and I said \"Well, this isn't exactly 'macaroni' babe.\" But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni maybe I could alter my Alfredo recipe and use less cream and lots more cheese for a new, creamy version of macaroni and cheese. And voila! Here you have it below..."}