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easy mac and cheese
I’ve got nothing against the blue box Kraft mac-n-cheese. I used to eat it all the time and I still have a box on hand in the pantry for emergencies. But now that I’m a mom I find I’m a bit pickier about what I feed Bella than I am about what I feed myself. I was excited to discover this recipe, which really doesn’t take any longer to prepare than the box mac-n-cheese and not much additional work; but doesn’t contain any of the artificial ingredients. I can do most of the extra prep while waiting for the water to boil and then for the pasta to cook. Since Bella doesn’t drink milk, it’s hard to get enough calcium into her and this recipe definitely fits the bill.
I like to serve this mac and cheese with a cup or two of frozen mixed veggies thawed in the microwave and stirred in. (Bella tends to pick them out, though. She prefers to eat her frozen peas and corn right out of the freezer.) You could probably also throw in a can of tuna for an extra protein punch.
This recipe was inspired by Alton Brown’s Stove Top Mac-n-Cheese but I’ve made a couple of slight modifications. I use a little less mustard than he calls for and substitute the four cheese Mexican blend for cheddar cheese.
Please note, moms, that though it calls for mustard and Tabasco sauce it is a totally kid-friendly recipe. Even the most sensitive taste buds can’t taste either ingredient in the finished product. And the one time I left them out, I felt that the taste really suffered, almost as much as if I’d left out the salt.
Ingredients:
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1/2 pound elbow macaroni (or penne or other pasta of your choice)
4 tablespoons salted butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon Tabasco or other hot sauce
1 teaspoon kosher salt
Fresh black pepper
1/2 teaspoon dry yellow mustard
10 ounces shredded Mexican 4 cheese (or cheddar cheese)
Directions:
Bring large pot of salted water to boil add pasta and cook until al dente (follow directions on box).
While pasta is cooking, whisk together the eggs, evaporated milk, Tabasco sauce, salt, pepper, and mustard.
Drain pasta, return to the pot and melt in the butter, cut into one-tablespoon pieces. Toss to coat.
Stir egg and milk mixture into the pasta and then add the cheese. Continue to stir on low heat for about 3 minutes or until creamy.
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