Wednesday, August 7, 2013

20--- Skillet Macaroni & Cheese

My baby likes cheese.

She also likes broccoli and spinach and butternut squash.

But she also likes cheese.

So what's a nutrition-conscious mama to do?

Certainly try to avoid the boxes.

And THIS is an easy (yes, trust me), quick (trust me again), way to do it with all natural ingredients.  And LOVE.  Lots and lots of LOVE.

Skillet Macaroni & Cheese
Serves 4

1 lb whole grain pasta of your choice (I like to use a couple different shapes- just for fun!), prepared al dente, rinsed
2 cups 2% milk
2 Tbsp butter
2 Tbsp all purpose flour
2 1/2 cups shredded cheese (stronger the better! I used sharp cheddar and asiago)
1/2 tsp salt
2/3 cup frozen green peas (yes I had to)

In a large skillet over medium heat, melt the butter. Add 1 1/2 cups milk and whisk to combine. Pour remaining 1/2 cup milk into a bowl, when whisk in 2 Tbsp flour until well mixed.  

When milk in skillet begins to steam, whisk in flour/milk mixture and continue to whisk until thickened to a cream-like consistency.  Whisk in salt and cheese, 1/2 cup at a time, until all has melted.  

Remove from heat and stir in cooked pasta.  Fold in frozen peas and allow to sit for 3-4 minutes, until peas are warm.

Serve immediately, sprinkled with fresh ground black pepper if desired.


  1. My favorite way to add a little something that makes it taste more like the blue box is actually red miso. You can also substitute yogurt for the milk, but if you do that, you absolutely need the butter for emulsifying.