One-Pot Mac & Cheese
Prep: 5 minutes
Cook: 15 minutes • Serves: 4
1/2 (16-ounce) box whole-grain elbow pasta
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 cups shredded Cheddar Jack cheese (6 ounces)
2 cups baby kale
1. In medium saucepot, heat milk to a simmer over medium-high heat; add pasta and reduce heat to medium. Cook pasta 7 minutes or until al dente and most of the milk has been absorbed, stirring occasionally; remove from heat.
2.Stir in mustard powder, salt and pepper; gradually stir in cheese until smooth and creamy. Stir in kale until wilted. Makes about 4 cups.
Approximate nutritional values per serving (1 cup):
503 Calories, 18g Fat (10g Saturated), 52mg Cholesterol, 501mg Sodium,
59g Carbohydrates, 7g Fiber, 10g Sugars, 0g Added Sugars, 24g Protein
Dietitian’s Dish:
Got a picky eater? Try adding some veggies into a favorite food. On their own, some vegetables are more threatening to a picky eater. If green veggies are a deal breaker, start by adding puréed squash or cauliflower into their mac & cheese.
