Kids in the Kitchen: Macaroni and Cheese and a Sweet Surprise…

Today’s post will be less talk, more food, because the Kids in the Kitchen Chefs, my husband, and myself are heading out of town today for a Spring Break Ski Trip.

We’re headed up north to our favorite family ski area, Mammoth Mountain.. You’ll note the picture of me above from our last trip to Mammoth.   I’m quite the ski jumper, no?  :-)

But, before we head out of town, I want to give you a little dinner and dessert inspiration for the weekend…

The first recipe is for macaroni and cheese that was {very slightly} adapted from The Meal Makeover Mom’s latest book, “No Whine with Dinner.”  If you’ve been following my Kids in the Kitchen posts, you’ll know that I love the recipes in the Mom’s cookbooks’, and so do my kids.

Here’s the recipe that Chef SiSi and I made…

Mac and Cheese and Carrots {Regular and Gluten Free}

  • 8 ounces (about 2 cups) dried whole wheat blend elbow pasta, OR {Use your favorite gluten free pasta.  I used Ancient Harvest.}
  • 1 large carrot (~ 3/4 cup), peeled and cut into 1/4-inch dice {Next time I will DOUBLE the amount of carrots and add other veggies as well such as broccoli and peas}
  • 1 tablespoon canola oil {I used olive oil instead}
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour {I used cornstarch mixed with a little milk}
  • 1 cup 1 % low-fat milk}
  • 1 cup all-natural chicken broth
  • 1 cup shredded reduced-fat Cheddar cheese {I used regular sharp cheddar cheese since I prefer the flavor of full-fat cheese}
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon honey {I omitted this}

Cook pasta per directions.  Add the carrot at the beginning, and other veggies if using, and cook along with the pasta.  When the pasta and veggies are done, drain and set aside.  In the same pan, heat the oil and butter over medium heat until the butter melts. Add the flour or cornstarch mixture and whisk constantly until smooth, about 2 minutes.  Whisk the milk and broth slowly into the flour/or cornstarch mixture.  Raise the heat and bring to a low boil, stirring constantly.  Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.  Remove from the heat and stir in the cheeses (and honey if adding) until it melts.  Add the cooked pasta and veggies, and season to taste with salt and pepper.

The mac and cheese was very tasty, but you will note that there are no pictures of it because:

  1. We made it rather late for a school night and wanted to eat it right away.
  2. The kids and I were tired and hungry (perhaps even a bit grumpy)  and not in the mood for taking photos of our dinner.
  3. Did I mention we were tired, hungry, and grumpy???

BUT, I have photos of the sweet surprise I want to share with you…

Oatmeal Chocolate Chip Ice Cream Cookie Sandwiches

These ice cream sandwiches are super easy to make, because I made them with a gluten free mix I just discovered.  It is from Pure Pantry {LOVE that the company is based here in San Diego} and it is a mix I will definitely be using again!

Here’s the recipe…

Gluten Free Oatmeal {Nut} Chocolate Chip Ice Cream Sandwiches

Preheat oven to 350 degrees.  Using an electric mixer, cream together butter and egg until well blended.  Mix in vanilla.  Add contents of package.  Mix well until all ingredients are combined.  Add chocolate chips and nuts if using.  Drop by tablespoon amount onto greased cookie sheet {or use parchment paper}.  Bake for 12 minutes for soft cookies or 15 minutes for crispy cookies.  Let cool completely.  Save 12 cookies to enjoy plain{we shared them with our neighbors}…

These cookies are delicious on their own...

 

…and 12 cookies to make into ice cream sandwiches…

...or made in to ice cream cookie sandwiches.

Enjoy!

What are your plans for the weekend?  Do you have any favorite gluten free mixes to share? If you’re a food blogger, are you ever too tired/too hungry/too grumpy to take pictures of your creations?

I would LOVE to hear from you!  Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD.  Or, if you enjoyed the post, please share it below!


 

 

 


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Comments

  1. This weekend is the first weekend of little league and our first non skiing weekend (enjoy your skiing, I’m done until Dec). I heard the Meal Makeover Mom author speak at a social media talk at FNCE a couple of years ago, I don’t own the book, should I? Making pasta and peas for my kids as we’re headed out tonight. Gluten free mixes, have you tried Purely Elizabeth’s? Have a great trip.

    • EA-The Spicy RD says:

      It’s funny how the sports seasons are different across the country. We started little league 1 1/2 mos ago … There is so much snow here in Mammoth that they will be open until 4th of July! I like the Moms recipes for cooking with kids because they’re nice and simple. Have not tried Purely Elizabeth, but will try soon!

  2. Those ice cream sandwiches look to die for! I swear, there is no better dessert, especially when homemade.
    I love adding veggies to mac and cheese. This recipe sounds delicious!

    • The Spicy RD says:

      The ice cream sandwiches were delicious! We just returned late last night from our ski trip and there was one left in the freezer so I split it with my husband. Didn’t even let my kids know it was there…:-)

  3. Like Kristen, also love the added veggies in this version… the MMM new book has so many great recipes to choose from! I go back and forth b/n using our 50% red fat in mac & cheese and regular… kinda depends on what I have on hand.

    As for pictures, if it’s a “work” picture… I usually have plenty of time to shoot… b/c I set aside work time. But when I’m posting to my personal blog, that’s a whole ‘nother story! Shots taken while everyone is lined up to serve their plates don’t go so well. Yes… tired and grumpy are familiar concepts around my house, ha!

    ~Regan
    Cabot Creamery

    • The Spicy RD says:

      Hi Regan. Thanks for your comment! Glad to hear I’m not the only one with an {ocassionally} grumpy household :-)

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  1. [...] homemade now.  Make up a big batch of your favorite and freeze. My favorite recipes include this Macaroni Cheese and Carrots, or this more indulgent recipe from Gluten-Free [...]

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