macaroni and cheese

ah macaroni and cheese, the ultimate comfort food. i love macaroni and cheese so much, but i can’t stand that kraft krap with all the fake cheese that tastes like plastic.

i also like to make my meals a little healthier if possible, and since macaroni and cheese is something i eat as a whole meal, i like to throw some extras in there. it’s not necessary to, and you could easily make the recipe without the veggies.

it’s also easy to make gluten-free. the only substitution would be rice macaroni for wheat macaroni, and it cooks exactly the same.

ingredients:

1 1/2 c macaroni
2 c chopped veggies
2 c chopped spinach
3/4 c grated cheese
1/2 c bread crumbs

sauce:

1 small onion
1 1/4 c milk (i used almond - original, unsweetened)
500 g cheddar cheese
1 t salt
1 t grainy mustard
1 T garlic
1 T corn starch

i just wanted to share a picture of CHEESE!!

to make:

boil the macaroni in salted water. when it’s about 5 minutes from being done, throw in the veggies (except spinach). i used broccoli and cauliflower.

drain once the pasta is cooked.

while that is cooking, make the sauce. roughly chop the onion and cheese. in a blender, combine all sauce ingredients and blend well. it may take a few minutes for all the cheese to break up.

pour the macaroni and veggies into your pan, and mix in the chopped spinach roughly. add sauce and stir.

combine grated cheese and breadcrumbs.

sprinkle on top of the macaroni.

bake at 400 for about 25-30 minutes