So it’s the kids night and what are you going to make for dinner. Well if you want it to be completed wiped off the plates, it’s going to be macaroni and cheese are our house.
1 package organic elbow macaroni
4 tablespoons organic unsalted butter
5 tablespoons spelt flour (or the flour of your choice)
1 cup organic chicken stock or vegetable stock (hopefully from your chicken that you made last week)
3 cups Hemp Milk (gotta love that brain food)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 freshly ground pepper to taste
3 cups Organic Raw shredded cheddar
2 medium fresh tomatoes, chopped
2 cups chopped broccoli
1/2 cup panko bread crumbs
Preheat oven to 350°. Start your macaroni in salted water. Let boil about seven minutes or until softened but still slightly firm. While the pasta is cooking start your rue. Melt some butter in your pot over low heat. Add in flour and whisk until all of your butter is absorbed by your flour. Once this happens continue to stir for about a minute more. Add in your chicken stock and whisk until all of the flour is totally dissolved. Finally whisk in your milk, salt, garlic powder and pepper. Then increase your pot to a medium heat. Whisk until you have the consistency of a heavy cream. Take the pot off the burner and add in two of your three cups of cheddar. Mix until creamy. Drain pasta and add to your mixture along with your two cups of chopped broccoli. When I make this dish for neighbors I like to add in some diced chicken breast as well, but we usually just do it plain at our house. If I feel really like making something hearty in the winter, we’ll do a little ground bison meat in it. That is like cheeseburger macaroni! YUM!
Butter or oil a casserole pan. Pour the entire mixture in and spread it out evenly. Mix tomatoes, cheese and panko and then top your casserole. Cook at 350° for 15 minutes and you’re done!
If you really want to sneak some fresh into your kids, try the eggplant meatballs recipe from the Daily Green. When I make these I usually substitute hemp nut seeds or ground up wasa’s for the walnuts and then we go full on dairy cheese most of the time. When I do use a vegan cheese I like the Rice Mozzarella but not the cheddar.
Add a little salad and dinner is served.