My niece, Amanda, of My Daily Diner blog fame, designed this mac n cheese and with her permission I am posting here for all my fans to enjoy.
Amanda is a regular guest speaker at local businesses, schools, churches, and women’s groups. She can often be found in the halls of the California State Capitol advocating for nutrition and food. Amanda has been featured in both local and national media as an expert in the field of food and nutrition. Eat Your Roots is also dedicated to working with individuals, couples, and families to improve overall wellbeing by teaching clients to understand real food and Traditional Nutrition.
Amanda is a member of the Board of Directors of the National Association of Nutrition Professionals (NANPhttp://www.nanp.org/), and Chairs their Legislative Affairs Committee.
This recipe is simple enough for our kids and grown-up enough for us.
1 C half & half (although milk works too)
2 C cheddar, shredded or cubed into 1/2 inch peices
8 oz cream cheese, cubed for easy melting
Pour over 4 to 5 cups COOKED pasta
In a sauce pan, Add cheddar, cream cheese and milk. Stir constantly until mixed. Pour over pasta. Some people then bake their mac and cheese, but I don’t know why….I say heat, pour, and eat.
What to do with leftovers? I had enough leftovers for three small containers, perfect kid sized portions. Instead of heading for the boxed mac and cheese, next time reach into your freezer…you’ve got it right there.