Mac and cheese! Mac and cheese! It's all my kids ever want for dinner. It's what they order when we eat out (agh! Five bucks for a bowl of mac and cheese? I shudder every time they ask for it off the menu.)
Since it's such a popular ticket item, we serve around our house a lot. But, this version tastes better, has a lot of nutrients, and is almost as quick as that boxed cheesy stuff.
1 pkg. egg noodles
3 c. fresh spinach, diced
2 T. butter
2 T. flour
1 1/2 c. chicken broth (vegetable broth is a good substitute if you want to make this vegetarian)
1 c. cheddar cheese
1 c. asiago cheese
1/2 c. diced ham
1 c. green peas, frozen
Bring a large pot of water to a boil. Add noodles and cook according to package directions.
While noodles are cooking, melt butter in a large skillet, over medium-high heat. Stir flour into melted butter then slowly add the broth and whisk until flour & butter are completely dissolved. Cook just until mixture starts to boil. Remove from heat and stir in remaining ingredients.
Three to four minutes before the noodles are finished, add the peas to the pot of water.
One minute before noodles are finished, add spinach to the pot of water.
Drain noodles, peas, & spinach, then transfer to a large serving bowl. Pour cheese mixture atop and stir. Serve immediately. Enjoy!
Sounds fun. We blend pureed carrots into our homemade mac 'n cheese.
Yum! We made this dish this weekend and Maddie cleared her plate - and didn't even pick around the green things! The leftovers have made for a perfect pack-able lunch for daycare this week!
We have been invited to the NBC 10! show here in Philadelphia on Monday, April 26 and I think we'll show off this great recipe!
almost 2 years ago
I cannot tell you how excited we are about this recipe...simple mac 'n cheese with vegetables? It's like the holy grail for kids!