We're trucking right along with this 52 new recipes in 52 weeks.
Last night we tried out new recipe #6 and it was a big hit with the whole family.
I've been checking out Smashed Peas and Carrots because she's a mom who has super great ideas, and she lives in our old town in Illinois. I've actually met her and her family a couple of times. Does that mean I know someone famous?
Anyway, she posted this recipe (click link for the recipe page) for a healthier version of home made mac and cheese. You know most times mac and cheese is loaded with butter and cream, so this was a refreshing change.
My kids LOVE mac and cheese. I stopped giving them the boxed kind a while ago because of all the chemicals in that packet of fake orange cheese product. I do on occasion give them the kind found in the freezer section though, because they really really love their mac and cheese!
When I found this recipe I realized I could make the kids a healthy, natural mac and cheese in just about the same amount of time it would take to make the old box kind.
I served it with baked Tilapia, cucumber salad, and grapes for dessert.
Here's what ours looked like...
This is the plate of my 7 year old who until this year Never ever ate any form of meat or fish. She ate all that fish and liked it. I think the weekly new recipes are bringing her out of her comfort zone.
Both kids asked for seconds on the mac and cheese.
I used 'veggie pasta' which gives a whole serving of vegetables her cup.
I used skim milk and reduced fat mild cheddar.
I would have liked a sharper cheddar for a stronger taste but my store didn't have it.
I think the 2TBSP of corn starch could be reduced to 1TBSP. The finished product was very thick and a bit 'starchy' tasting. Next time I'll reduce the corn starch and see what happens.
I did have some of this mac and cheese even though I know I can't normally eat pasta. It seemed to go down fine. However, I saw it again later in the evening. Not so fun. Use caution and chew CHEW CHEW!