Growing up, while most of my friends were chowing down on Kraft macaroni and “cheese,” I feasted on my mom’s homemade version full of whole wheat pasta (I wasn’t gf back then), goats milk fresh from a goat, shredded white cheddar cheese, and mustard. Of course I thought it was amazing (’cause it was), but whenever my friends came over for dinner and were served our delicious homemade mac ‘n cheese, they inevitably would push it around on their plates without trying it, saying something about how it “wasn’t orange.”
Seriously. Since when does orange = tasty? Unless you’re actually talking about an orange, or a cantaloupe, or a peach… which isn’t really orange either, I guess. But anyway, you get my point.
Thankfully, my kids don’t understand the prevailing American thought that the color of your food makes it taste better or worse. When my 8-year old sees a box of fruit snacks at the grocery store, she announces to the world that they have food coloring it them. When she sees a box of cereal, it’s all about how much sugar is in it.
But back to the macaroni and cheese…
Even though my kids love their veggies, I’m all about hiding veggies in things. Sweet potatoes in chocolate pudding, turnip greens in quiche, etc. etc. This tasty version of my easy homemade mac ‘n cheese boasts cooked carrots and chicken broth!
- Bring water to boil in large pot.
- Cook pasta according directions.
- Meanwhile, puree cooked carrots and chicken broth in a blender until smooth.
- Shred cheese, if not using pre-shredded (I buy a brick and shred it myself - saves money!).
- When the pasta is done, turn off the heat, drain the pasta, and return it to the pot.
- Stir in the butter until melted, then sprinkle with tapioca starch.
- Stir in until pasta is coated, then pour in the sauce. Stir to coat, then add cheese.
- Stir until cheese is melted, then serve!
- Makes about 6 servings.