Healthier Homemade Mac & Cheese
This Healthier Homemade Mac & Cheese recipe doesn’t contain food coloring or dyes, plus, it’s made with vegetable pasta. Mom of the year? Check!
Ever since I first found out that dye in foods was related to hyper activity in kids (and possibly cancer-causing), I’ve been diligent in finding foods that my little ones will still enjoy, yet are much healthier.
I remember when I picked up a box of Kraft Macaroni & Cheese one day, the first thing my eyes searched for were the food colorings. Sure enough, the powdered cheese is made with Yellow 5 and Yellow 6, which are toxic and have even been banned in other countries (source – and tons more!). I grew up on the blue box (I’m 35 now) and as far as I know, I don’t have cancer and I certainly did not suffer from ADHD as a child, but, with that said, I’m not taking any chances with my kids. Besides, homemade mac & cheese just tastes so much better, y’all! Plus, I think it’s pretty awesome knowing exactly what’s in your food, isn’t it? You don’t have to worry about names you can’t pronounce, or some crazy food allergy! In fact, in my quest to come up with my own recipe, I concocted this absolutely delicious, ooey-gooey recipe made with Ronzoni Garden Delight Penne Pasta… check it out, make it, and be sure to SHARE 🙂
- 4 cups water
- 2 cups Ronzoni Garden Delight Pasta
- 8 ounces Velveeta Cheese, cubed
- 1/4 cup milk
- 2 tablespoons butter
Bring water to a rolling boil. Add pasta and continue to boil for 7 minutes. Drain completely and then return to pot, adding milk, cheese cubes, butter. Add a dash of pepper if desired. Stir on medium heat until cheese is completely melted. Serve and watch it disappear within minutes (and prepare to dish out seconds)!
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