I know, I know, not the healthiest of choices for a side dish, but every kid loves mac and cheese! I don’t want to deprive my children of classic childhood treats just because we are a real food family. Over the past year or so, I’ve realized that although it may not always be healthy, you can make pretty much anything will real food ingredients. Macaroni and cheese is no exception, and if you are really dedicated, you could even make your own pasta (I haven’t made it that far yet)! Life would be no fun if we couldn’t enjoy comfort foods occasionally! We buy a big block of cheese and grate it ourselves to avoid the additives (it’s a lot cheaper too!). Here is my quick and easy stove top macaroni and cheese recipe.
Stovetop Macaroni and Cheese
Ingredients- Use organic if possible
- 2 cups shredded cheddar cheese
- 12 oz elbow macaroni
- 2 tbsp butter
- 1 tbsp whole wheat flour
- 1/2 cup milk
- 1/3 cup breadcrumbs or grated parmesan for topping (optional)
Start by salting some water in a medium size pot. Bring it to a boil and add your elbow macaroni. Cook until al dente according to package instructions and drain. While the pasta is draining, add 2 tbsp butter to the pot over medium heat. Once it is melted, add the flour and stir until it becomes thick (If you use whole wheat flour it will be brownish).
Slowly add the milk and stir. I usually add 1/4 cup at a time, stir until it thickens, then add another 1/4 cup. After you’ve added all the milk, start adding the cheese. Stir until it is melted and the sauce has combined, about 2 minutes.
Add the macaroni back in and stir. Plate it and top with parmesan or breadcrumbs! Dinner is served:) I hope you enjoy it, my kids do!
Until our next adventure,
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