Monday, September 10, 2007

Easy Macaroni and Cheese: fresh take on a kids' classic















When I think of macaroni and cheese, I picture the packaged, processed kind that's bright orange. Ruth Yaron offers a quick and healthy version of the classic meal (p. 334). I often make this recipe on my work days because I have so little time to prepare food when I get home. I like to boil the pasta in the morning and then stick it in the fridge until dinner time. Then I only have to heat all the ingredients up in one saucepan. It's so easy and Mikey devoured that whole bowl in the picture!

One cup dry pasta made about 4 cups cooked pasta so I made enough for Zack and me too—and we had chicken with it. The 2 teaspoons of milk didn't seem like enough and I worried that it would be overly dry, but the ricotta cheese makes this recipe creamy and moist.

1 cup cooked whole grain pasta
1/4 cup grated natural cheese
1/4 cup ricotta cheese
1 teaspoon butter
2 teaspoons of milk
Dash of wheat germ

Mix all ingredients. Heat on stove top until cheese and butter melt. Add a dash of wheat germ to the top. You'll never go back to Kraft!

3 Comments:

Ella Larsen said...

I'm so inspired! I've been feeding my kids that organic Annie's stuff and I've thought it was healthy. But I think not! I'm going to try this easy recipe. Thanks!

Anonymous said...

Oh no! The Annie's Mac and Cheese isn't good? My kids practically live on that stuff. I think I better try this recipe.

Thais said...

I just looked at the ingredients for Annie's mac n'cheese. The ingredients in the white mac n'cheese look good to me. The orange mac n'cheese uses ANNATTO EXTRACT for color. It's a good goal to avoid all artificial coloring.

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