Thursday, April 2, 2009

Gourmet Kraft Dinner

In Canada, we call it Kraft Dinner.

In the US, it's known simply as Macaroni & Cheese - in all its gooey, ooey, creamy, neon orange ridiculousness. Jordan is adamantly anti-macaroni-and-cheese.

So we go gourmet - and homemade.

1. Pasta (we're loving the Piccolini from Barilla for little fingers)
2. abt. 1 1/2 Tblsp butter, softened
3. abt. 4 Tblsp cheese, shredded/grated (quite frankly, any cheese on hand is going to work. We have Pecorino Romano right now in our cheese drawer, so Reagan and I have been a getting a nice, rich, strong dosing of flavor of late, but Parmesan is also a favorite and I'm sure you can do regular American cheese too - mozarella, cheddar, monterey jack. I wonder what it would be like with Gouda? mmmm.... gouda...)

Salt - plenty for salting the water.
Freshly ground black pepper, to taste

1. Cook pasta according to directions, drain.
2. Add butter and cheese.
3. Stir and enjoy

And easy as 1, 2, 3 you have gourmet Mac n' Cheese. Not too bad for a quick toddler lunch, eh? And to dress it up? Garnish with basil and serve alongside grilled chicken with a pretty green salad. Tada! Grown-up worthy too.

1 comment:

  1. I love mac and cheese except for the blue box variety. I had overkill on my mission. I call it the orange death. The natural bunny mac and cheese I like better but homemade is best. Yum!