Buying an organic box of Mac and Cheese will set you back about $2.59...make it yourself for much less, and with minimal effort! The stickiness of the cheese makes this a good finger food for our little ones that are still mastering the art of the spoon.
Ingredients
1 16 oz box plain macaroni
1/2 cuip cream cheese
2 cups cheddar cheese
Preheat oven to 350. Boil macaroni and drain. Mix with cream cheese and cheddar. Place in oven and heat. You can easily add in meat or veggies to make it a hearty meal.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Tuesday, January 3, 2012
Thursday, October 27, 2011
Parsnip and Carrot Casserole
My little guy loved this recipe. It was easy to make and freezes well.
1 lb Parsnips, sliced and cooked
1 lb Carrots, sliced and cooked
1/2 cup chedder or mozzarella cheese
1/2 cup bread crumbs (you can make your own by putting bits of bread on a baking sheet in the oven for 10 min at 350)
Roux (2 TBS melted butter, 2 TBS whole wheat flour, 1 1/2 cup milk, pinch of nutmeg and garlic powder)
Preheat oven to 350 degrees. Place cooked parsnips and carrots in bottom of 8x12 casserole dish. Pour the roux over the parsnips, top with bread crumbs and melted cheese. Bake for 15- 20 minutes.
1 lb Parsnips, sliced and cooked
1 lb Carrots, sliced and cooked
1/2 cup chedder or mozzarella cheese
1/2 cup bread crumbs (you can make your own by putting bits of bread on a baking sheet in the oven for 10 min at 350)
Roux (2 TBS melted butter, 2 TBS whole wheat flour, 1 1/2 cup milk, pinch of nutmeg and garlic powder)
Preheat oven to 350 degrees. Place cooked parsnips and carrots in bottom of 8x12 casserole dish. Pour the roux over the parsnips, top with bread crumbs and melted cheese. Bake for 15- 20 minutes.
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