My son was just over a year old when he tried mac & cheese the first time. We were running errands it was late and he needed lunch. My husband and I decided to stop at Panera because we felt it was less junky than most foods out there.
My boy was in haven.
I even have a video of his reaction to it. It was priceless. He’s had a love affair with mac & cheese ever since.
I mean, what is more comforting than bowl of mac & cheese?
When cooked properly mac & cheese can be an nutrient dense dish, fit for kids and adults, too. So naturally I set out to find a from-scratch recipe that would provide him with the most nutrients possible.
Nutrient-Dense Mac & Cheese
Before you start telling me how mac & cheese can’t possibly be healthy, think again. Fats are an essential macro-nutrient fr the body but particularly for a developing brain, and your child’s brain could be lacking this important nutrient.
- 1 16 oz of pasta of choice (I recommend this one)
- 1/4 cup butter from pastured cows
- 1/2 cup sprouted white wheat flour (you can find it here)
- 1 1/2 cup of milk (raw if possible, or non-homogenized low-temp vat pasteurized)
- 1 cup cream (raw if possible, or from grass grazed cows)
- 1 1/2 cup shredded sharp white cheddar (from raw milk if possible)
- 1 tsp Dijon mustard (like this one)
- 2 tsp of seal salt (find it here)
- A dash of pepper
- Cook pasta according to package instructions
- Mean while, place butter on a sauce pan and let melt at low heat
- Add flour slowly whisking constantly, cook until mixture is even
- Slowly add milk and cream (keep whisking) cook until mixture is thick and begins to bubble up
- Next, add the rest of the ingredients until cheese is melted and mixture is even and smooth
- Add past and stir until thoroughly combined, cook for two minutes.