In my journey toward a home free of preservatives and processed foods, one of the most difficult tasks has been replacing Kraft Macaroni & Cheese. It’s just so stinkin’ easy to make! And the kids love it. Over the past few months, however, I’ve finally created an alternative that both the kids and I like. I like it because it’s natural and relatively easy. They like it because, even though it doesn’t taste like the powdered kind, it tastes pretty darn good. In fact, my toughest critic (my husband) even likes it!
- 1/2 box whole wheat macaroni
- 3 T butter
- 3 T milk
- 1/2 t garlic powder
- 3 oz. sharp cheddar cheese, freshly and finely shredded
- 1/4 c. Parmesan cheese, freshly and finely shredded
Cook the pasta as directed; drain. Place the butter in the same cooking pot (hopefully still warm) and pour hot pasta over it. Stir until the butter is melted. Add the milk and garlic powder. Slowly add the cheeses, stirring constantly to avoid clumps. ENJOY!