Easy Mac and Cheese Recipe Kids Will Love

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 29, 2016 • 0 comments

This post is sponsored by my friends at Beech-Nut, makers of delicious food for babies, made with simple ingredients.

My girls — Scarlet and Stella — can be picky eaters. They poke at foods that wiggle, insist the crust of their sandwiches be removed and push green vegetables around their plates. Scarlet could subsist entirely on macaroni and cheese if I allowed it. As a mom whose number-one priority is keeping my family healthy and happy, sneaking fruits and veggies into their meals is always top of mind.

I’ve built my career as a nutritionist and I love fresh cooking. But like most busy mamas, I’m exhausted by the end of the day! When I don’t have the time or energy to create something from scratch, I use Beech-Nut Naturals as a base for many of our family’s favorite dishes.

These handy jars cut out vegetable prep (and make for fewer dishes). I can trust every jar is free from additives, dyes and surprises. And, they’re pretty tasty!

One of our favorites: Use two jars of Beech-Nut Just Carrot, Sweet Corn and Garbanzo Bean as a base. Add pasta, milk and a few spices. Watch this video for step-by-step instructions. It’s a mac and cheese recipe you can feel good about feeding your pint-sized picky eaters.

Here’s my Beech-Nut Macaroni and Cheese Recipe:

2 cups dry pasta shells (or 6 cups cooked)
2 jars Beech-Nut Naturals just carrot, sweet corn & garbanzo bean
⅓ cup low-fat milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt (optional)
1½ cups shredded cheddar cheese
3 tablespoons grated parmesan cheese

Prepare the pasta according to package directions. Drain and leave the pasta in the strainer.

Heat the Beech-Nut Naturals just carrot, sweet corn & garbanzo bean , milk, garlic powder, onion powder and salt (optional) in a pot over medium heat until warm. Reduce the heat to low, and stir in the cheeses until smooth. Stir in the cooked pasta. Season to taste with salt and pepper.

Yield – 9 servings, ½ cup each
Prep Time – 5 minutes
Cook Time – 15 minutes

Learn more about Beech-Nut here.

You might also enjoy:

How to Get Your Kids Involved in the Kitchen

How to Get Started with Clean Eating (Even When You’re Crazy Busy

Back-to-School Hacks: Healthy lunch boxes as seen on ABC-TV LA

Beech-Nut Macaroni and Cheese

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: June 29, 2016

• Yield: 4.5 cups (9 Servings)
• Prep: 5 mins
• Cook: 15 mins
• Ready In: 20 mins

With Beech-Nut's Carrot, Sweet Corn and Garbanzo Bean as a base, this is a mac and cheese recipe you can feel good about feeding your pint-sized picky eaters.

Ingredients

• 2 cups dried pasta shells
• 2 jars Beech-Nut Natural just carrot, sweet corn & garbanzo bean
• 1/3 cup low fat milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt optional
• 1 1/2 cups shredded cheddar cheese
• 3 tablespoons grated Parmesan cheese

Instructions

1. Prepare the pasta according to package directions. Drain and leave the pasta in the strainer.
   
2. Heat the Beech-Nut Naturals just carrot, sweet corn & garbanzo bean , milk, garlic powder, onion powder and salt (optional) in a pot over medium heat until warm. Reduce the heat to low, and stir in the cheeses until smooth. Stir in the cooked pasta. Season to taste with salt and pepper.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy