Dori's Mac & Cheese By: Dori F.
My 3-year-old picky eater, Brett, was born with cystic fibrosis. I have made this for him since he was really little (I pureed it back then). Now that he's older, I make it for him as is, and sneak in various veggies and meat into the sauce and he loves it. He has no idea he's eating the dreaded veggies!
- 1 lb cavatappi noodles
- 1 stick(s) butter cut in half
- 4 Tbsp flour
- 1 c sharp cheddar cheese
- 1 c Monterey Jack cheese
- 3 c whole milk
- 1/2 c sour cream
- 2 tsp dried mustard
- 1 tsp garlic powder
- 1/3 c sugar
- 3 tsp salt
- 1 c dried bread crumbs
- pureed sweet potatoes or butternut squash (optional)
- Add All Ingredients
Boil pasta to desired tenderness.
Place a 3 quart saucepan over medium high heat.
Melt 4 tablespoons of butter and whisk in flour to make a roux, stirring constantly for 1 minute.
Begin to slowly add milk while stirring mixture with whisk.
After all milk is incorporated, add sour cream/mustard/garlic/sugar and salt and bring to a boil.
Remove from heat and stir in cheese.
Stir drained noodles into the pot, coating with cheese sauce.
Pour mixture into 9" X 13" glass dish.
Melt remaining butter and stir in bread crumbs to make a crumbly topping.
Sprinkle breadcrumb mixture over the top of the dish.
Bake uncovered at 350 degrees for 25 minutes.
Optional: Stir in sweet potatoes/squash or pureed baby food style chicken/beef for smaller children, puree the macaroni when done. Try using different combos of cheese as well, pepperjack and colby, gruyere and parmesan!
Tip from Suzanne Michel: Cooked ground beef, cooked shredded chicken, or cooked finely diced carrots can be added for additional nutrition.
- Servings: 8
Amount per serving:
- Calories: 640
- Fat: 31 g
- Sodium: 1360 mg
- Protein: 21 g
- Calcium: 449 mg
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