I’m trying my hardest to make all of my kids’ favorite junky foods from scratch.
I started with homemade chicken nuggets and the kids went nuts over them!
Next was corn dogs, which got two thumbs up from the kiddo that loves corn dogs (and meh, from the other).
Homemade popsicles - - pretty meh all around (the kids had a problem with the texture) but Hubs and I thought they were amazing!
So next up is mac and cheese. The boys are absolutely in love with boxed mac and cheese and usually go on strike if I try and make anything that resembles homemade mac and cheese.
This time around they boys were sorta on board. From the start, Spud was on board, but stopped eating after a few bites. Dude was pretty skeptical and only had a couple bites after being coerced.
But then came the leftovers and Dude could not stop!! He loved it! So after a lukewarm reception, I think we have a winner (plus Hubs & I agreed it was totally amazing!)
Stove Top Homemade Mac & Cheese
¼ cup butter
¼ cup flour
2 cup lowfat milk
8 oz cheddar jack cheese, shredded
Salt & pepper, to taste
12 oz whole wheat elbow noodles, cooked al dente
Additional shredded cheese, to top
Heat the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Very slowly, add in the milk. Whisk vigorously and allow to thicken between each addition of milk. Once all the milk is added, whisk in the cheese, stirring until melted. Season with salt and pepper.
Pour the sauce over the drained pasta and stir until evenly coated. Allow the mac & cheese to set off the heat for 5 minutes. Stir again and adjust seasonings before serving.
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