Kids love to make this mac-and-cheese dish! If not everyone enjoys both broccoli and peas, you can choose one of the vegetables, or keep the veggies on the side. For a lower-fat version, try using light cheddar cheese.



 

    Serves: 8 servings    Total Time:  25 minutes Prep Time: 10 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Pasta - 1 lb, your favorite shape (try whole wheat, black bean or lentil pasta!) Butter - 3 Tablespoons Flour - 3 Tablespoons all-purpose or gluten free flour Milk - 2 cups (low-fat dairy or plain, unsweetened soy milk) Cheese - 12 oz shredded cheddar cheese Salt - to taste (~¼ teaspoon) Pepper - to taste (~¼ teaspoon) Frozen\_Peas - 2 cups, thawed Frozen\_broccoli - 12 oz, thawed and chopped  

## Instructions

Step 1

Cook and strain pasta according to box directions.

Step 2

While pasta is cooking, melt butter in a large pot over medium heat. Stir in flour and whisk for 30 seconds.

Step 3

Carefully pour in milk and bring up to a simmer while stirring continuously until it starts to thicken. Make sure to scrape the sides and bottom of the pot with the spoon.

Step 4

Turn off the heat and stir in the cheese. 

Step 5

Add in the peas and broccoli, stirring again.

Step 6

Add the cooked pasta and gently fold into the cheese mixture. Add salt and pepper according to taste. 

 

### Notes

\*Sharp cheddar can make a delicious adult version of this mac and cheese, but may be a bit too complex for some kids. Mild cheddar is a safer bet for less adventurous eaters. Orange, white, or a combination of both will work great! The choice is yours!

## Nutrition Information

  Serving Size: ⅛ recipe serving Calories: 485 Calories Fat: 21g Saturated Fat: 11.2 Carbohydrates: Net Carb: 55g Dietary Fiber: 8g Protein: 22g Sodium: 459  

## Dietary Restrictions

 Vegetarian