Notes:

1. The pasta shapes can be the funniest part! Try using cavatppi/cellentani for a fun play on the elbow macaroni pasta. For a more “nostalgic” blue box feel, use casarecce. You can also use gluten-free pasta as well.
2. You can use olive oil as a healthier option.
3. For extra protein, try Fairlife whole milk.
4. For the carrot pureé, you can use baby food (yes, baby food) OR you can make your own!
   • A quick way to do this is to take a can of cooked carrots strain ¾ of the liquid, and then,  using your immersion blender blend the carrots until well smooth.

Include your kids!

Because most of this is done over the stove, I really recommend older kids vs younger kids helping. But there are still some things the younger kids can do.

• Older kids can help with everything from cooking the pasta to shredding the cheese
• Younger kids can help by measuring the dry ingredients (like the mustard, or the salt).
• Younger kids can also top the mac and chees with the last of the cheese once you transfer it to your serving platter!

Extra Details for Success

• Add salt to the boiling water before cooking the pasta (you need to add a good amount so the pasta has good flavor as well.
• Use quality cheddar cheese. The cheese is the predominant flavor here (and rightly so). I recommend Westby Creamery Cheese (I am not paid to say that, it really is my absolute favorite). If you can’t find it in your local grocery, they will ship it to you!!!
• Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking and clumping. This can, and likely will prevent you from obtaining a perfectly creamy melted cheese sauce.
• Better pasta makes better mac and cheese. I love Montebello’s organic pastas. I buy them at my local Co-op, but Barilla also offers some great pasta at a very affordable price.
• Make sure your ingredients are measured and ready. This recipe comes together quickly. You won’t have time to measure the ingredients (or specifically shred all that cheese) before it’s time to add the next one!
• Don’t overcook the milk. Letting the milk boil too long reduces the moisture content to the point that the cheese sauce ends up stringy and possibly with curds (and not the awesome kind you get from your local dairy).
• Make sure you’re pasta is slightly less done than al dente so it doesn’t overcook as you continue cooking the pasta after you make the sauce. It will also cook a little in the strainer as it waits for you to add it back into the pot.
• The reserve water is just in case the pasta sits for a little. if you add the water to it as it gets thick and clumpy it’ll re-constitute.