Mac N' Cheese W/ Broccoli N' Peas
Serves 6-8 adults as main dish
Read recipe through one time before cooking. I put the main actions in bold for a the skim-readers out there! To see the video of this dish in-the-making, click here.
You will need:
· 6 quart pot for pasta
· Measuring cups
· Cutting board and knife
· Sauté pan
· Large metal or wooden spoon
· 2 tbs salt
· 1 box whole wheat pasta
· 2 cups frozen peas
· 1 small head broccoli or 12 oz bag frozen broccoli
· 2 tbs unsalted butter
· 2 tbs plus 1 tsp all purpose flour (AP flour)
· 2 cups milk or milk alternative of choice*
· 16 oz (about 4 cups) Cheddar-Jack**
· Salt to taste
Boil water for pasta with 2 tbs salt
In the meantime, measure out peas, butter, flour, milk and cheese.
Wash broccoli and cut into pea-sized florets. Remove stems (save for dipping in hummus or dressing). If using frozen broccoli, cut florets into pea-sized pieces.
Cook pasta according to directions.
While pasta is cooking, microwave milk in microwave-safe bowl (glass or ceramic) for 30 seconds, stir, and microwave for another 30 seconds.
During the final minute of pasta cooking, add peas and broccoli to the boiling water. Strain, and set aside.
Melt butter in sauté pan over medium heat. When bubbling, add flour, and stir constantly for about two minutes until flour turned lightly golden.
Slowly pour in warm milk, and whisk until the milk begins to thicken. Make sure you stir up any flour that might be sticking to the pan.
Once thickened, turn of heat and stir in shredded cheese.
Pour pasta, peas and broccoli into sauté pan if large enough, and stir to coat pasta with cheese sauce. Otherwise, transfer pasta to large serving bowl and pour the cheese sauce over it, then mix to combine.
Taste your dish and add more salt two pinches at a time, if the flavors don’t pop. Stir to combine and taste again.
See video “Picnic Lunch” to include your children in this process.