This week, I’m sharing a family favorite in my house. We have always loved macaroni and cheese, but usually relied on the boxed version before we switched to eating a real food diet.
When we finally made the switch, one of the first things I was on the look out for was a quick and easy whole food macaroni and cheese recipe that my kids would love.
As I do with most recipes, I tweaked this one to suit our tastes.
Sometimes I’ll add in veggies or meat, usually cooking the veggies with the noodles. I also double this recipe for a family meal, and sometimes mix different cheese for different flavors.
I hope you enjoy! If you try this, let me know in the comments how it turned out.
12-16oz box of macaroni noodles (organic, whole wheat, or gluten free)
1-2 Tbsp butter
8oz shredded cheddar cheese
Approximately 1/4 cup milk
Salt and Pepper
In a pot, boil the pasta in water until cooked to your desired softness. Drain the pasta and return it to the pan, setting the pan on a hot pad on your counter top.
Stir in the butter until melted. Dump in milk, then cheese all at once. Stir until cheese is melted and evenly coating the macaroni. If desired, add a bit more milk for creaminess.
Salt and pepper to taste.
Do you ever make homemade macaroni and cheese?
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