Directions: |
Directions:Boil 1 lb. of whole grain pasta according to package directions, drain and return to pot - my kids like those little wagon wheel shapes or rotini noodles.
In a large skillet or pot make a simple roux by melting a couple tablespoons butter and a couple tablespoons olive oil, whisk in about 1/4 cup whole wheat flour and a few shakes of salt. When this has come together in the pot start slowly pouring in about 1-2 cups of milk and a few handfuls of grated cheddar cheese. If you want a bigger batch or extra to freeze, just keep adding milk and cheese until you have the amount you want. If you prefer a lower fat version, just substitute chicken stock for half of the milk. Season with salt and white or black pepper and a little squirt of Dijon mustard if you like it. This is the basic cheese sauce that I use, but we then add: several frozen cubes of pureed "orange" veggies such as carrots, sweet potato or squash and/or frozen pureed white beans. Pour this mixture over the top of the cooked noodles and then transfer to a baking dish. Often we add cooked, cubed chicken, frozen peas, green beans or broccoli to make it more of a meal. Bake for about 30 minutes at 350 degrees or until bubbly and starting to brown. This dish freezes well also and I usually freeze small portions of it to pull out for my kids for a quick dinner. |
This recipe for Mac N Cheese is from