By: Amy E
Let's face it, the majority of kids LOVE Mac & Cheese, my child would eat it every single day if he could. There has been a lot of PR lately regarding mac & cheese, in particular the manufacturer Kraft which uses the unnecessary food dyes Yellow 5 & 6. Between the latest hype and the fact that mac & cheese doesn't contain any veggies, I find myself on a quest to make the perfect Mac & Cheese to meet our needs. Since I haven't quite found the right combinations to make a cheese sauce, I used Annie's Organic's as my base. The result was a healthier and more delicious version that was a lot of fun to make together.... plus I snuck in a whole veggie!
Cooking together was fun. It gave ownership of the meal to the Tiny One, plus since he is obsessed with measurement lately, we got to discuss a little math while we prepped. "Measure up, measure up, measure up!" Then we separated it into 3 separate meals and the next day pulled another out added some fresh strawberries and voila!
You will need the following:
- 1 Box of Annie's Mac & Cheese (you can use any brand or type you want, I decided to go with some of the Annie's Organic Shells as they were on sale at Stop & Shop last weekend)
~ 1 Yellow Squash (I may try a zucchini next time!)
~ Milk & Butter
~ Food Processor
Prepare up the Mac & Cheese accordingly. While boiling the water, chop up the Squash into chunks. Use the food processor to break up the chunks of squash.
Once the macaroni is cooked, combine it with the squash. Mix the rest of your ingredients and ENJOY!
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