Let’s talk about the box. You know, the awarded, fabulously marketed box of macaroni and cheese that we have all grown to love and consider a staple for our children. I understand that it’s just sooooooo simple. You boil the macaroni, drain, stir in powdery stuff and milk and presto! Lunch or dinner in a flash! Well, guess what folks? That macaroni and cheese you see in the photo above? That gooey, cheesy wonderful piece of deliciousness?? Guess how you make it? You boil the macaroni, drain, stir in REAL cheese and milk and presto! Call me crazy, but sounds like a no brainer to me. Same amount of work, same amount of time but a MUCH better result; both tastefully and nutritionally. Try it out…you’ll be so glad you did. Added bonus; its gluten free.
Quick Macaroni and Cheese
Note: I find that adding the spinach is a great way to throw in extra nutrients. It’ a great addition but purely optional.
2 Cups Brown Rice Elbow Macaroni
3/4 Cup Milk
2 Ounces Cream Cheese, softened
1 1/4 Cup Shredded Sharp Cheddar Cheese
2 Cups Packed Baby Spinach, chopped; optional
Salt, Pepper to taste
Bring a pot of water to a boil. Add a pinch of salt and pasta and cook, stirring occasionally, until pasta is just cooked through but still has a firm texture to it, about 10 minutes (pasta will cook a tad more in the sauce). Drain.
Pour pasta back in the pot and stir in milk, cheeses and spinach if using. Cook, over medium heat stirring frequently, until cheeses are melted and sauce has thickened, about 5 minutes. Serves 3-4