Goodbye Kraft mac n’ cheese, hello new recipe. Slowly, but surely, I’ve been incorporating more recipes into our meals that are healthier and not as processed. We’ve always eaten relatively healthy, but lately, I just can’t stomach giving my kids food with an ingredient list a mile long. We had this recipe last night with baked chicken and carrots and everyone loved it. It was so easy to make that I don’t think I’ll ever again buy Kraft mac n’ cheese or the “organic” Annie’s. Sorry there’s no picture. We ate it right away and the leftovers the kids and I will be having for lunch didn’t quite look picture ready. :)
INGREDIENTS
1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1 cup grated cheese (whatever kinds you’d like)
Salt and pepper to taste
Optional topping: grated parmesan cheese or whole-wheat breadcrumbs
DIRECTIONS
Melt the butter in a sauté pan over medium heat. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.
No comments:
Post a Comment