Tuesday, October 25, 2011
Whole Foods Recipe: Green Mac and Cheese
Last week, on the worst day of my cold, I broke down and reached for a blue box from our food storage to feed my kids for lunch.
"I'm going to blow your little baby minds!" I told them. I was actually kind of excited for them to experience the mac and cheese of my childhood. It was practically a food group for me growing up and one of the few members of the elite Foods Kayla Will Eat club for many years.
I don't know if they've changed the recipe or if I've just grown up but it was awful. Baby 2 reached over the side of his tray and unceremoniously dumped a handful on the floor. Stinky just sort of pushed it around and then declared he was ready for quiet time and went off to find his blanket.
A few days later I decided to try again with real foods. I was just throwing things together but tried to pay attention to amounts in case I wanted to make it again.
And I DO. We all hoovered it. Baby 2 ate his weight and Stinky came back for thirds. Aaron made appreciative noises from the depths of his bowl. I thought we would have enough for another meal but all we got was a tiny tupperware that I suspect ended up as Aaron's late night snack.
Green Mac and Cheese
1 batch spinach pasta (I think the equivalent might be 1ish pound dried pasta if you choose to go that way)
2-3 cups broccoli, cut into bite sized pieces
2 tablespoons butter
2 tablespoons flour (I used white whole wheat but all purpose works)
1 1/2 cups whole milk
1 cup extra sharp white cheddar cheese, shredded
1 cup monterey jack cheese, shredded
2 cloves garlic, minced (or put through a garlic press)
Salt and pepper to taste*
*This is one you may want to salt at the table. Cheese can be pretty salty, depending on the type and brand, so sometimes my homemade mac and cheese needs no salt at all and sometimes it needs a small sprinkle at the table.
Get a large pot of water boiling. Add the pasta. Three minutes before the end of cooking time**, add in the broccoli and boil for 3 minutes more. Drain and return to pot.
**Note: store bought dried pasta and homemade spinach pasta boil for 8-10 minutes but regular homemade pasta only boils for 3 or so. If you make regular homemade pasta, put the broccoli in at the beginning with the pasta.
While the pasta is cooking, melt the butter over medium-low heat in a saucepan. Add the flour and stir for a couple minutes. It should bubble but not burn. Pour in the milk and stir.
Let the flour and milk mixture cook for a few minutes over low heat, stirring occasionally. It should thicken a bit but try not to let it bubble. When thickened, stir in the cheeses and garlic. Let cook for a couple minutes until the cheese is all melted. Pour sauce over pasta and broccoli. Stir and serve!