My little munchster seems to love Italian. I am not the one to believe in Old Wives’ Tales but I am starting to think my craving for Italian when I was pregnant with T might have something to do with this. Might it? From pasta in Arrabbiata to Goats cheese Ravioli, give him anything and he won’t disappoint you.
Ever since T has started play school it’s been my conscious endeavour to pack fresh food for him. I typically skip the snack in the box routine and head straight for lunch recipes since their tiffin break is at lunchtime anyway.
This morning when I woke up, I was in the mood to make some Mac ‘n’ Cheese! But wait, knowing me, I cannot justify his balanced diet by the presence of a cheesy sauce alone. No points for guessing what went in the sauce. Veggies of course!
Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove. My version of Mac ‘n’ Cheese is again pretty loaded with veggies and I hope your munchkins like it as much as mine does.
- 1 small handful Mini elbow macaroni
- Zucchini, finely cubed
- Pumpkin, finely cubed
- Parsley, only a little, finely chopped
- 2 small cubes of Parmesan cheese (use as much as you please, one could grated or shaved Parmesan as well)
- 2 teaspoons of whole wheat and soy flour
- 1/2 cup of milk (adjust quantity according to the consistency of the sauce you with to prepare)
- Salt, Pepper & Mustard powder to season
- Ghee to sauté the veggies (use the quantity you desire)
- Cook the Elbow macaroni and set aside
- In a cup, mix the flour and the milk and set that aside too
- In a sauce pan, heat the ghee and sauté the veggies
- Once the veggies are cooked (careful not to overcook them), Pour in the mix of the milk and flour and add the seasoning
- Add the cheese. Keep stirring to avoid clumping
- When the sauce thickens to the desired consistency turn off the stove
- Add the chopped Parsely
- Then add the cooked Elbow macaroni to the sauce and give it a good mix
- Serve warm
- Keep stirring to avoid clumping
- Adjust the thickness of the sauce by adding milk
- Ghee – I have realised time and again that cooking in ghee or white un-salted butter eliminates the over powering taste of Olive oil or the saltiness of yellow butter
- Veggies – Any kind of veggies can be used for this dish. Just chop them real fine
- Cheese – One could use Cheddar instead of Parmesan or even a combination of Cheddar and Mozzarella.