Boxed macaroni and cheese is my shame food. There, I’ve said it.
Shame food = food one is embarrassed and ashamed to admit they really, really like.
I’ve convinced myself that it isn’t so bad because I fancy it up with sour cream, smoked salmon and peas. To make matters worse, Emma has adopted my shame food as a favourite too. She doesn’t see it as a bad thing, but I know that the food colouring, mystery cheese powder and white pasta are a less than ideal addition to our diet.
That’s where this one-pot mac ‘n cheese comes in. The ingredients in this dish are straightforward: whole wheat pasta, milk, cheese, mustard and salt. And some ham and peas. Although we played around with many different shapes of pasta, Emma always prefers the elbows. We also have added roasted squash as well as tried it with canned salmon. It’s all good — it’s almost as easy as that boxed stuff but tastes so much better and is better for you and your family.
For the record, I’m happy to say Emma no longer requests “that” macaroni and cheese.
Tips and Suggestions:
- Not all cheeses are created equal. That is to say, that we’ve made this with some cheeses only to find that they don’t reheat very well or can be a little grainy once melted. Experiment and see which one(s) works best for you.
- Remember to stir, often. The pasta will likely stick to the bottom of the pot if you don’t stir.
- Have leftovers? Warm over low heat and add a little extra milk, if needed, to return it to your desired consistency.
I shared this on TidyMom’s I’m Lovin’ It Fridays.