There are some things in life you just do not mess with! Macaroni and Cheese is one we have processed down to a 2 minute microwave meal with loads of sodium and artificial ingredients. To make matters worse we eat it and serve it as a main staple to our kids!
Ingredients:
- 1/4 cup real pastured butter (The Lands at Hillside Farms is great for butter, milk and cheese)
- 2-3 cups whole milk
- 3 tbsp flour
- pinch of salt or to taste
- Smart Taste macaroni (1/2 box)-Smart Taste pasta (purple box) is my choice of pasta and one of the few processed items I buy at the grocery store. It is fortified with Calcium, Vitamin D and Fiber and it tastes great!
- Fresh grated Parmesan cheese (1/4-1/2 cup- really to taste)
- 1 cup sharp white cheddar
- 1/4 cup mild yellow cheddar
I have to be honest, I do not write down my recipe. Everything is added to taste and I taste many times while I cook the sauce. Please forgive my approximations. If I am feeling a little crazy and I have heavy whipping cream, I throw some in! Yes! Heavy whipping cream but just a little (1/4 cup). It makes for a great creamy texture.
**If my ingredients are scaring you, please read about healthy substitutions at the end of the blog.
My cheese choice above can change depending on my stock in the refrigerator. I do have to say, I will NOT make my mac and cheese unless I have Parmesan cheese. It gives it a special little taste which I believe is one of my secrets to a good batch.
Directions:
- Melt butter on low heat in a sauce pan.
- Remove from heat and whisk in the flour to a smooth past.
- Add back to low heat and slowly add your milk and cheese with a rotating method. Take your time during this process and constantly stir your sauce to prevent burning. This is where I taste, taste, taste. I also make sure I NEVER have a thick sauce. You want there to be enough liquid to cover your noodles.
- Don’t forget to salt to taste. I would be careful here because some cheeses may have lots of added sodium.
- Boil your pasta for a couple minutes ONLY! This is another trick of mine. My pasta always has a little crunch to it when I drain it. Sometimes we forget it is going to cook in the oven and our mac & cheese comes out mushy.
- Pour sauce over noodles in a small casserole dish. Did you notice the pasta is swimming in a semi-thin liquid? This keeps my casserole nice and moist. It is a trick for the perfect re-heat!
- Add a nice mixture of yellow and white shredded cheese to the top before it goes into the oven.
- Bake it in the oven on 350 covered until hot and bubbling. This is approximately 30-45 minutes.
- Remove the lid and brown. When you have a nice browning, it is done.
- Dig in and enjoy!
Tips to make healthier:
- Plain yogurt, low fat cottage cheese (low curd) or low fat ricotta cheese are great substitutes for cheese. I would substitute 1/2 your cheese with something above. Again, I would add to taste and make adjustments as you cook your sauce.
- Instead of Parmesan cheese, you can puree cauliflower (1 cup) for and added flare, more nutrition, and less calories.
- Use a skim or low fat milk
- Use low fat cheese
- Instead of butter use Canola oil.
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My my my this is fabulous! I always screwed up Mac and cheese so I’d just resort to Whole Foods prepared foods counter or Trader Joes frozen. I was feeling adventurous, I had cauliflower that I had to use so I let it join the party (kids didnt notice) .Served it with steamed broccoli and mango pops for desert. Thanks again!
We make this weekly and it is a great reheat- sometimes you might have to add milk on top of the reheat prior to heating to prevent dryness. It all depends on how much liquid you had in the casserole before baking it. I am happy you enjoyed! The mango pops are a great treat that are high in Vitamin C to help your babies absorb the calcium in the mac and cheese. Did you make my grandmother’s pot pie yet?
I went to the farmers market today and picked up 3 bell Evans chickens to Cook on Sunday for meals during the week. Having one for dinner, making chicken noodle soup with the other and with the third going to try the pot pie.
I will let you know how it goes.
We love the meatloaf so much that I made it again for a friend that just had a baby this week. Made 3 small loaves with the batch. I sent it over with redskin mashed potatoes and buttered carrots. Made a flourless chocolate cake. It all transported beautifully.
She loved it and I gave her your website.