Friday, January 28, 2011

Homemade Mac & Cheese

I love giving my kids fresh, wholesome ingredients.  That's why when my kids request mac & cheese, they know it's going to have a protein and veggie in it!  They gobble this up so fast, but I've made sure that the quantity below ensures I have some leftovers . . .

This recipe is made in the Large Flared Saute Pan, which many of you have purchased this month with the January special:
Quick!  There are only a couple of days left to get the Omelet Pan for FREE!
Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE!  Ends: Jan. 31st!

2 cups dry elbow macaroni
4 cups water
1/4 cup butter
1 cup milk (I usually use whole milk)
2 cups spinach or peas or any other veggie your kids like
1 can tuna (7 oz) or canned chicken, etc. (drained)
2 cups shredded cheese of choice

Boil macaroni and drain by using the lid of the pan (no need to dirty a strainer!  we're moms - who needs another dish to clean!)  Add butter to hot noodles - stir to melt.  On low temp (remember, our stainless conducts heat very efficiently, so don't turn it up too hot!) add milk, stir, add veggie, stir, add tuna/meat, stir, add cheese and stir to melt 

- it's almost as easy as the boxed kind and it's definitely MORE DELICIOUS and HEALTHY!

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