We all want a safe, worry-free world not for us, but for our children - and healthy eating is a step to making those dreams come true. Unfortunately, with a lot of commercialized food available in the market, the word "homemade" loses its meaning with ready-to-eat and reheat mixes winning the battle over food made with love.
Take for example, macaroni and cheese. Growing up, I always thought that macaroni and cheese was always store-bought. My mom never made it for me - she'd pop it into a microwave and that was that, until I learned how to do it on my own. So for me, I always thought of branded mac and cheese.
Now that I have kids of my own, I did some research on foods I can feed them. To my surprise, there were several recipes on how to do them - traditional recipes, and some are even hand-me downs.
I tried a lot of them, but this has got to be one of the best I've tried so far. Given to me by an aunt (she learned it from her mother-in-law), this was an instant hit with my kids, particularly my eldest who was a very picky eater.
So, here's the recipe (with my aunt's seal of approval).
Make the cheese sauce. Melt one-fourth cup of the margarine in low heat. Add one-fourth cup of flour and stir. Add the 2 cups of milk ever so slowly, still stirring. (This is so that there won't be any small nodules of flour and margarine.) Continue stirring until it is smooth and thickened. Stir constantly so that the bottom doesn't burn. Remove the pot from the heat. Stir in 3 cups of grated cheddar cheese. (Cheddar will give more flavor than other cheeses.)
Cook the elbow macaroni (3 cups) in boiling, salted water or cook according to package instructions. (If you're using a non-stick pan, add a little oil so that the macaroni doesn't stick to the bottom or sides.) Drain and combine it with the cheese sauce while stirring to mix it evenly. Add dashes of salt and pepper to taste. Transfer to a 3 quart ovenproof casserole dish.
Using a separate, small bowl, combine 2 tablespoons of melted margarine and a cup of soft bread crumbs. Sprinkle on top of the macaroni and bake it at 350 degrees for about 30 minutes. When the cheese sauce is bubbly and the topping looks crisp and golden, it just means that it's done.
Enjoy!
Source:http://ezinearticles.com
Take for example, macaroni and cheese. Growing up, I always thought that macaroni and cheese was always store-bought. My mom never made it for me - she'd pop it into a microwave and that was that, until I learned how to do it on my own. So for me, I always thought of branded mac and cheese.
Now that I have kids of my own, I did some research on foods I can feed them. To my surprise, there were several recipes on how to do them - traditional recipes, and some are even hand-me downs.
I tried a lot of them, but this has got to be one of the best I've tried so far. Given to me by an aunt (she learned it from her mother-in-law), this was an instant hit with my kids, particularly my eldest who was a very picky eater.
So, here's the recipe (with my aunt's seal of approval).
Make the cheese sauce. Melt one-fourth cup of the margarine in low heat. Add one-fourth cup of flour and stir. Add the 2 cups of milk ever so slowly, still stirring. (This is so that there won't be any small nodules of flour and margarine.) Continue stirring until it is smooth and thickened. Stir constantly so that the bottom doesn't burn. Remove the pot from the heat. Stir in 3 cups of grated cheddar cheese. (Cheddar will give more flavor than other cheeses.)
Cook the elbow macaroni (3 cups) in boiling, salted water or cook according to package instructions. (If you're using a non-stick pan, add a little oil so that the macaroni doesn't stick to the bottom or sides.) Drain and combine it with the cheese sauce while stirring to mix it evenly. Add dashes of salt and pepper to taste. Transfer to a 3 quart ovenproof casserole dish.
Using a separate, small bowl, combine 2 tablespoons of melted margarine and a cup of soft bread crumbs. Sprinkle on top of the macaroni and bake it at 350 degrees for about 30 minutes. When the cheese sauce is bubbly and the topping looks crisp and golden, it just means that it's done.
Enjoy!
Source:http://ezinearticles.com
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