The wanted to whip up a cozy meal last night and decided to make homemade grown up macaroni and cheese. We were out of elbow pasta and cheddar cheese, a problem? Not for Mr. Sweet Greens. He decided to make it with what we had available and it was fabulous. It is a grown up version of macaroni and cheese, however, Eben loved it as well. It is perfect for a cool crisp November day.
What you will need:
- 2 1/2 Cups. Organic Milk
- 1 lb. Organic Whole Wheat Pasta {any type, Mr. Sweet Greens used a small spiral cut pasta}
- 4 Tablespoons Smart or Earth Balance
- 3 Tablespoons Organic Flour
- 1 1/2 Cups Grated Cheese {Mr. Sweet Greens used Mozzarella}
- 1/2 Cup. Organic Parmesan
- 1/2 Cup. Organic Bread Crumbs
- Sea Salt and Organic Black Pepper {to taste}
Preparation:
1. Heat oven to 400°F. Boil a large pot of water.
2. Cook the milk over low heat for 5 minutes, turn off heat and let sit.
3. Salt boiling water and cook pasta until it needs another 2 minutes to become tender, drain it, rinse it and put in a large bowl.
4. Melt 3 tablespoons of butter over medium/low heat, then add flour and cook and stir for 5 minutes. Add 1/4 cup of the heated milk to the hot flour mixture and whisk while adding the rest of the milk mixture. Add the cheese and stir.
5. Pour the sauce over the pasta , toss with Parmesan and season with salt and pepper. Use the remaining butter to grease a baking dish and place the pasta mixture into it. Top with bread crumbs and bake until the bread crumbs turn brown, approximately 15 minutes.
Makes 6 servings
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