This clean eating macaroni and cheese recipe is a great way to give the kids what they want and still feel good about it!
The truth is, I’ve completely slacked off on kid recipes because Mini Chef eats so much of what I eat now. I no longer have to cook separate meals for him unless I make something spicy. But even my kid is not immune to things he sees in the stores and in other people’s homes. After all, Mac & Cheese is an American tradition. I don’t know many households that don’t have a Kraft box in their cabinets somewhere. It’s a staple, especially if you have kids in the house. And on top of that, it’s cheap!
But I think most clean eaters realize that when something can sit on a shelf for years in a box, comes with powder and is for sale at 10 boxes for $1, it’s probably not the most healthy choice you could be making.
One look at the ingredient list alone is enough to send you back to kindergarten because you think you forgot how to read the English language. But the truth is, all those chemicals are not only unreadable and unpronounceable, but indigestible as well!
Now, I’ll be the first to admit that full fat cheddar cheese is not something you want to eat tons of. Not because it’s overly processed, but because of the fat content. Even though healthy fats are necessary, they still need to be enjoyed in balance and moderation.
But here’s the thing. Anyone who has kids knows how important it is for kids to “be just like their friends”. And if my child absolutely MUST have Mac & Cheese, you can bet I’ll make him this clean eating macaroni and cheese with real, full fat cheese before I go to the store for a box of powder and chemical ingredients I can’t pronounce. Am I wrong?
Besides, kids who truly have weight problems most likely have bigger issues with their overall diets than cheese. We need to get them off the sodas, chips and corn dogs!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING MACARONI AND CHEESE RECIPE:
Clean Eating Macaroni And Cheese
- 2 cups cooked whole grain pasta
- 1/2 cup milk
- 1 cup sharp cheddar cheese (shredded from a block and lightly packed for measuring)
- 1/8 tsp. dried mustard
- 1 tbsp. whole wheat pastry flour (affiliate link) (regular whole wheat will work, but will give a grainier texture)
- salt to taste
- In a medium pot, warm the milk over medium heat. You want it hot, but not boiling.
- Whisk in the flour. Continue whisking for 2-3 minutes to be sure it's well incorporated and doesn't settle to the bottom.
- Whisk in the mustard.
- Remove pot from heat and stir in the cheese. Stir until completely melted and combined. If the cheese doesn't melt enough, return pot to the stove over low to medium heat.
- VERY IMPORTANT: Do NOT let the sauce boil. You only want the pot on the heat until the cheese is just melted. Then remove immediately.
- Add salt to taste and pour sauce over your pasta.