The boys have been a handful this AM acting rambunctious. The usual, bike rides and running/ jumping/ collecting bugs in the front yard don’t appeal to them like they usually do. Maybe it’s because we feel stuck at home having workers here putting in new windows upstairs…
So, I felt like making Mac & Cheese for lunch. Extra creamy. Extra cheesy. Where we live, boxed mixes of this classic comfort food don’t exist so I improvised a little to make something delicious.
When I called the boys for lunch there was no repeating on my part and on their part, no hesitation to leave toys behind. They each ate a bowl full, me too. It was the ultimate comfort lunch, all that melted cheese, it tasted So Good!
Ingredients & Method:
Pasta for four, cooked al dente
Four small carrots, puréed
Two cups milk with two tbsp of flour, heated over medium heat, mixing constantly, salt & pepper to taste. When the sauce thickens, add shredded gruyère cheese, three big handfulls. Continue de stir till all the cheese is melted. Then mix in the carrot purée. Place cooked pasta in a casserole dish, pour milk/ cheese/ purée sauce over the noodles. Sprinkle top with more shredded gruyère cheese and bake in the oven about 10 to 12 minutes.