Sunday, July 18, 2010


My little boy LOVES this. His parents do too. I usually add in some broccoli or carrots for veggies or you could puree them and "hide" them in. Here's how it goes...

Makes 4 servings.

1 package Quinoa (keen-wah) elbow macaroni*
2 cups shredded cheddar cheese (I use Tillamook because they don't treat their cows with hormones)
2 TBS flour
2 TBS olive oil
3/4 - 1 cup milk (organic)
1/2 tsp nutmeg
salt and pepper

Cook pasta according to package directions. On medium-high heat add olive oil and flour to a sauce pan to make a roux. Whisk in milk. Bring to a simmer and add in shredded cheese. Add in nutmeg and salt and pepper to taste. Add cooked pasta to cheese mixture and enjoy.

*Quinoa is an ancient grain that is becoming quite the trend these days. It is a complete protein, meaning it provides all of the nine essential amino acids. It is also a good source of fiber and is gluten-free. Look for quinoa pastas at your regular supermarket (usually in a teal colored box). It is slightly yellow in color when cooked and kids won't know how good it is for them. I even prefer it to the whole wheat pastas.

No comments:

Post a Comment