While I’m sure there are pickier toddlers out there, I still feel the need to get creative about how to get vegetables into my 3 year old. She is also a skinny little thing, and our pediatrician has encouraged us to feed her foods that will help put a little meat on her bones. This is one of my favorite recipes that fits the bill in every way. It’s veggie packed and our whole family loves it. It comes, like many of our favorite recipes, from Weelicious.com.
Green Mac and Cheese
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
1 pound elbow macaroni (you can also use campanelle, cavatappi or shells)- we use whole wheat pasta to make this dish a bit healthier
3 cups whole milk
1 cups packed fresh spinach
3 tablespoons unsalted butter
2 tablespoons flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas
Preparation:
1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
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