Creamy Mac N Cheese,
with whole wheat noodles
I experiemented a whole lot to find a way to make macaroni and cheese healthy and good tasting to the kids. It took the kids a while to get used to having whoel wheat pastas but within a couple weeks they were completely switched over and now prefer them. Once in a while I use organic white noodles made from unbleached, unbromated flour -- and even if it says organic I still check to make sure it does not contain enriched flour (it's crazy how you can be tricked into believing you are eating healthy food when it isn't even remotely healthy). Now, I also want to point out that we actually do not eat many dishes requiring store bought pasta, even organic, whole grain pastas because these are still mostly processed at high temperatures and contain little actual nutrition.
Someday in the near future I will have some contraption that will help me make homemade pasta simple and easy and we will then eat pasta to our heart's content. Until then, it's an occasional treat or last minute meal........
Macaroni and Cheese
1 box whole wheat elbows, cooked and rinsed with cold water
8 oz cheddar, freshly shredded (I never buy store bought shredded -- it's dry, processed, and doesn't melt well)
2 cups milk
1/2 stick butter
1/4 c whole wheat flour
1/2 t cumin
1/2 t sea salt to taste, add more if you like
3 oz cream cheese if I have it on hand
Spray small/medium saucepan and add butter to melt over very low heat. Add 1/2 cup milk and flour and whick together over the low heat (add cream cheese here if you are using it).
Add remainder of milk and heat to hot but not boiling and add cumin and salt. Add 3/4 cheddar and melt together sirring continually. I use a mini whisk for this which works amazing.
Pour noodles into a greased casserole dish. Pour milk-cheese mixture over top and evenly coat. Sprinkle remainder of cheese over the top.
You can either freeze at this stage or bake at 350 for about 20 minutes or until slightly browned on top.
Serves 6 as a meal, 8-10 as a side dish.
For adventurous families add cooked shredded chicken, tuna, or mushrooms before freezing or baking.
Someday in the near future I will have some contraption that will help me make homemade pasta simple and easy and we will then eat pasta to our heart's content. Until then, it's an occasional treat or last minute meal........
Macaroni and Cheese
1 box whole wheat elbows, cooked and rinsed with cold water
8 oz cheddar, freshly shredded (I never buy store bought shredded -- it's dry, processed, and doesn't melt well)
2 cups milk
1/2 stick butter
1/4 c whole wheat flour
1/2 t cumin
1/2 t sea salt to taste, add more if you like
3 oz cream cheese if I have it on hand
Spray small/medium saucepan and add butter to melt over very low heat. Add 1/2 cup milk and flour and whick together over the low heat (add cream cheese here if you are using it).
Add remainder of milk and heat to hot but not boiling and add cumin and salt. Add 3/4 cheddar and melt together sirring continually. I use a mini whisk for this which works amazing.
Pour noodles into a greased casserole dish. Pour milk-cheese mixture over top and evenly coat. Sprinkle remainder of cheese over the top.
You can either freeze at this stage or bake at 350 for about 20 minutes or until slightly browned on top.
Serves 6 as a meal, 8-10 as a side dish.
For adventurous families add cooked shredded chicken, tuna, or mushrooms before freezing or baking.
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