I am all for finding creative ways to get my toddler to eat his vegis, because after all a steamed piece of zucchini just doesn't work for everyone. Here is a spin on a children's favorite mac n' cheese. The cheese sauce in this recipe can also be frozen and ready to use on a future date for pasta or vegis.
Ingredients
1 cup broccoli florets chopped into very small, equal size pieces
1 cup elbow macaroni (bowties and shells works well too)
2 tbsp butter
2tbsp all-purpose flour
1 cup whole milk (warmed slightly in the microwave)
1 cup shredded cheese (cheddar, swiss, jack or goat all work)
pepper
1. Bring a large pot of water to a boil over high heat. Reduce heat to medium-high and add the pasta and broccoli. Simmer 7-10 minutes until the pasta and broccoli is tender, but not mushy.
2. In a saucepan over medium heat, melt the butter. Reduce heat to low, add the flour, and cook, stirring constantly, until the mixture is bubbly and golden (2 minutes). Slowly whisk in the warmed milk. Cook, stirring frequently for 6-8 minutes until the sauce thickens. Gradually add the cheese and stir until melted.
3. Stir in the cooked pasta and vegis. Season with pepper.
TIP: Feel free to use what ever vegi you have on hand. Cauliflower and peas are great too. ENJOY!
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