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| Used a pic from the web! |
Today for lunch, I used a Stovetop Macaroni and Cheese recipe that I found here. This little meal met requirements a, b, c, and d above, but I'll toss in an "e": tasty! Seriously, for a homemade mac-n-cheese, this is the best one I've had. Here's what I did (just slightly different from the original recipe):
Stovetop Mac-n-Cheese
- 6 oz or so of pasta - I bought some organic bulk mini vegetable shells
- 2 T organic unsalted butter
- 10 oz evaporated milk (2%)
- 2 organic eggs
- 8 oz (or so) shredded colby jack cheese
- 1 tsp kosher salt
- 1/2 tsp dry mustard
- Cook pasta
- Whisk together evaporated milk, egg, salt, mustard powder
- Drain pasta; return pot to stove; add butter and hot pasta
- Stir in milk/egg mixture; add cheese
- Cook all over low or medium-low until creamy (I stress about raw stuff, so I kept the heat a bit higher just to make sure the egg wasn't an issue)
All-in-all, I thought this was quite a nice little Sunday lunch. The girls enjoyed it with some organic carrot and red pepper slices (with dip, of course!), organic cherry tomatoes, and a few organic strawberries for dessert!
I love following this blog and I have been searching for a "non velvetta" version of mac and cheese that my kids will eat for quite a while now to no avail...I am trying this for sure! Thanks for posting!
ReplyDeleteHi Christi! Thanks for following the blog! Yes, this recipe was a winner, in my opinion. If you looked at the original recipe, I increased the evaporated milk to make it creamier and I decreased the mustard powder. Even at 1/2 tsp, it was still noticeable so you could omit all together if your little ones have sensitive tastebuds. And the shredded cheese - just add more if you think it needs it! Let me know what you think and thanks again for visiting/commenting! Take care, Erin
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