10 days at JK... 10 days and he got sick! I know.. It’s a common thing for little ones when they’re going to school for the first time.. So we’re home two days in a row..
Here’s a version of mac n cheese the way I do it at home.
I didn’t know what mac n cheese is before I came here in Toronto, I tried the basic recipe and I saw that my little one was excited about it. I changed some things, added vegetables (I also use cauliflower sometimes) in a way he won’t notice and here it is.. Our weekly favorite!
Ingredients (4 people)
1 tablespoon olive oil
2 carrots, sliced
2 stalks celery, sliced
1/2 onion, sliced
1 clove garlic, finely chopped
Salt - Pepper
2 1/2 cups of milk
1 small package elbow pasta
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons all purpose flour
1 cup mixed yellow cheese (Cheddar, Gruyere, mozzarella, gouda, etc)
3-4 tbsp breadcrumbs mixed with 1 tablespoon Parmesan.
How to make
Measure the milk and set it aside at room temperature.
Place a saucepan over medium heat and add olive oil (1 tbsp). When the oil is hot add the carrots, celery, onion, garlic, salt, pepper. Stir until the vegetables are slightly softened. Add the milk bring to a boil and reduce heat to low. Simmer the vegetables for 15 minutes until soft.
remove from heat and using a hand blender mash the vegetables until you got a velvety soup.
Transfer the “soup” into a bowl and rinse the saucepan.
Meanwhile cook the pasta 2 minutes less than the package directions.
Preheat oven to 390 degrees.
Return the saucepan to medium heat and add the butter and olive oil. Once the butter melts, add the flour and stir for two minutes. Add the “soup” and stir for 2 minutes. Add the pasta, stir, remove from heat and add the cheese mixture. Divide the mixture into individual ramekins, sprinkle with breadcrumbs and parmesan and bake 15 - 20 minutes until golden brown.
Let them cool slightly before serving.
