Meatless Monday:Green Mac + Cheese

Believe it or not, but I always look forward to meatless mondays. I don’t think I can go completely vegetarian, but one day a week, it’s easy peasy – anyone can do it.

Meatless Mondays are easy – they are a simple and effective way to help animals, go green and become healthier. And who doesn’t like a clean start to a week! 

Tonight’s dish was a very cool twist on a classic comfort dish. This version of mac + cheese is creamy and cheesy, packed with nutritious foods like spinach, broccoli, and peas. Since Kiki loves broccoli, peas and pasta, this recipe is absolutely perfect for my little part-time vegetarian.

This isn’t just a kid friendly meal, but a mom friendly meal. Now more than ever I am on a look out for quick weeknight meals. My time with Kiki is very precious, and on week nights already limited. I don’t want cooking to keep me away from her, so I look for quick meals or ones where I can involve her in the prep or the ones that will “cook themselves”…you know, baked dishes. And this one fits all three requirements. 

So tonight, as soon as I got home, we went on a little adventure, came home, made dinner together, and even had seconds.  Kiki is a great eater to begin with, but it makes me so happy to see her enjoying meals that we make together. I love having her in the kitchen with me – we laugh, we talk and create magic. Dinners made with Kiki are truly magical. 

I have to say I am grateful I don’t have to be a sneaky chef…actually I don’t believe in “disguising” certain food groups for the sake of getting my child to eat. I guess I am lucky, but I also contribute it to exposure to different textures and flavors from very early days. But more on this topic some other time…I have a lot to say!

Green Mac + Cheese (adapted from Weelicious)

Ingredients

  • 1/2 pound elbow macaroni 
  • 2 cups whole milk
  • 1 cups packed fresh spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups grated white cheddar cheese
  • 2 cups chopped broccoli florets
  • 1 cup peas

Directions

  1. Preheat oven to 350° F.
  2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
  3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
  4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
  5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
  6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
  7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

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One Comment

  • Anonymous
    June 29, 2013 at 9:29 am

    I found a great ѕite called paleo рlan. In thiѕ case, the hepаtocуtes functional cells οf the
    boԁy. Сleаrly that's a problem with our society and the Paleo Plan generally. I spent the day in the kitchen preparing stuff for my Healthy Kids blog, so I put it in quotes because we didn't rеally cheat.

    Reply

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