TUESDAY: Lunch

Macaroni and cheese made healthier!!

I dare say, I don’t personally know any mother who has not made macaroni and cheese for lunch.  Its like an American Classic.  It may even replace Apple Pie someday.  I have made loads of macaroni and cheese in my 10 years of mothering. I Even bought cases of it for $0.20 a box!  But with the salt, the fat, and the artificial colors (really, I’ve never been able to get any homemade sauce as orange as Kraft can), you are better off making it yourself.

This is my quick lunch version of macaroni and cheese. Certainly I enjoy a good baked version with lots of vegetables and good stuff, but lunch is a different story.  This takes just as long as making Mac and cheese from a mix, although you are at the stove the whole time, rather than walk away.

While the noodles are cooking,  I get the sauce ready.  As I love to make a good cream sauce, this time I used olive oil instead of butter for my rue, and it turned out perfect!  I’m so excited about this switch.  In all three cups of dry noodles, (which I got for 0.60 per lb), there is only 1/2 cup of cheese. I also added some yellow squash (pureed from our garden and frozen last summer).  I’ve pulled these baggies of squash puree all year to use.  They’ve been great.

The verdict?  Everyone loved it and went for seconds.  If your kids don’t love it, they will someday.  It is different than traditional macaroni and cheese.  Much less salty, and as I said prior, a different COLOR, but that is a good thing.  Their taste buds will change to appreciate the milder flavors.  And if your kids are really little, start them eating this version immediately, so they aren’t conned into thinking all macaroni and cheese has to be orange.