Wednesday, November 10, 2010


When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!

(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)
salt & pepper to taste
1/2 lb. pasta of choice

1. Cook the pasta according to package directions.
2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).
3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.
4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)
5. Season with salt & pepper to taste.
6. Toss the cheese sauce with the pasta and serve immediately.
7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

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Kristin Wilkerson said...

Mine didn't really turn into a sauce the cheese clumped together. Did I do something wrong?

Mindika said...

Had the sauce formed before you started adding the cheese? You want to make sure you've got a good sauce before you start adding the cheese, then add the cheese in small amounts, allowing the cheese to slowly melt into the sauce; about 1/2 cup at a time. Depending on the kind of cheese you're using, you may need more or less cheese. I hope that helps.

Heather said...

I am trying this one tonight for dinner with my kiddos while the hubby is in Okinawa. How is the pregnancy going?

Heather said...

Beside the fact that I had to run Logan to the ER and so I didn't get to enjoy it right away, it was wonderful when warmed up. I am no longer buying the box. My boys loved it too.

Mindika said...

Heather, the pregnancy is going well. I'll be 20 weeks in a few days and we get to find out what we're having a week from today. I'm very excited!

I'm so glad you liked the recipe, but I'm sorry you spent the night at the ER, especially with your husband out of town. I hope Logan is ok?


Georgie Fear RD said...

Yum! This recipe looks really simple and uncomplicated (I love that!) and who doesn't love mac and cheese? I'm booking this one to try!

Michelle said...

This is a classic my mom used to make me as a kid.. although she would bake it afterward... this is my all time favorite food! Going to have to whip this up tonight!

katielayne said...

is the 1/2 lb of pasta measured out before being cooked or after? I wanted to make this today so I might just experiment. Thanks.

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