These days, even the classic, beloved blue box of mac and cheese is off my grocery list. How do I substitute without lots of time and effort, and make my kids happy at the same time? EASY.
4 oz dry small whole wheat/grain pasta (shells, elbows, spirals, ABC's, etc)
1/2 c orange vegetable puree OR 1 c shredded orange vegetables
1 c milk
1 TBSP corn starch mixed with 2 TBSP cold water
1/2 c shredded mild cheddar cheese
salt and pepper (pinch to taste)
Cook pasta to package directions. If you are using shredded veggies, add them to the pasta during the last 5 minutes of cooking.
Drain pasta and return to pot. Pour cheese sauce over and stir well. VIOLA!
|HE LIKES IT!|
I recommend for this recipe you use: carrots, butternut squash, pumpkin, yellow squash, or sweet potatoes. You can cook the vegetables and make a puree, use canned pumpkin/squash/sweet potato, or use raw and shred them up. (If your kids are texture or vegetable fussy, I highly recommend puree). You can also use baby food to save time or if you have them laying around.