If you are like me, these fun summer days bring a lot of activities and pool time, so the last thing on my mind is making lunch.
It would be easy to reach for the box of ready mac and cheese for the kids, but have you read the ingredients lately?
In an effort to avoid processed foods for my children, I have been trying to make their favorite foods from scratch.
This healthier version of mac and cheese is made with whole wheat elbow pasta, and genuine parmigiano reggiano. The great thing about using such great authentic cheese is that a little goes a long way, and I know exactly what is going into the dish.
This is a great substitute for the ready made mac and cheese, and really doesn’t take much longer to prepare than the boxed kind.
{Mac and Cheese}
serves 4
4-5 cups whole wheat elbow macaroni noodles, cooked according to package, drained
2 1/2 cups 1% milk
1/4 cup flour
1/4 tsp salt [or to taste]
1/4 tsp fresh ground pepper [or to taste]
1/4 cup parmigiano reggiano cheese, grated
1/4 cup sharp cheddar cheese, grated [I prefer tillamook brand]
place milk in medium saucepan and bring almost to a boil. Slowly whisk in flour, salt, pepper, and whisk as the sauce begins to thicken. When sauce thickens, remove from heat and add cheese. Stir until cheese is melted.
Pour over noodles until the amount of sauce is how you like the noodles, stir and serve with fresh fruit!
xoxo,
caroline
