Macaroni and Cheese was always a favorite of mine growing up.  Especially when my dad would make it from scratch. My kids love mac & cheese too, But I want them to get some nutrition out of it instead of  just cheese and pasta. ( I mean there is nothing wrong with just cheese and pasta). I am very thankful that my kids eat pretty much everything.  But they do have days just like any other kid where they either don’t feel good or aren’t in the mood to eat.  Another thing is that I don’t like to waste food, so I took some left over chicken, zucchini and summer squash from last night and mixed it in the mac and cheese. You can always put this in the oven as well topped with some bread crumbs.

Mac & Cheese Recipe

Ingredients:

12 oz of Elbow pasta

4 cups of milk ( your prefence)

8 oz (3 cups) of Sharp Cheddar

Salt & Pepper

1/2 cup of All purpose flour

1 Stick of unsalted butter (8 Tablespoons)

1 cup of parm cheese

Preparation:

In a medium saucepan, heat the butter over medium heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light brown, about 5 minutes. 

Slowly while whisking add milk keep whisking until it is nice and smooth about 8 minutes or so.  Season with salt and pepper then add your cheeses and cooked pasta.

After all that was done I added all my ingredients chicken, broccoli, zucchini, summer squash.  Enjoy!

Tip: Cook your elbow pasta in the same water you used for the broccoli if possible