Today I was in a hurry to get lunch together, and literally only had about 5 minutes before I had to leave to get my son from preschool. I opened the fridge and grabbed some fresh carrots, shredded cheddar cheese, almond milk, olive oil, and some plain rice pasta left over from dinner last night. Now I could have easily used whole wheat pasta, gluten free, semolina, whatev's, and same goes with the milk. Whatever pleases your palette! For me, I prefer my wee little Parker to be hive-free, so we opt for the egg-free/cow's milk free stuff!
I started with the sauce. I poured about a tablespoon of olive oil in the bottom of a saucepan and added some shredded cheese and a splash of almond milk and start stirring. It got all melty and I got all happy! I added a bit more of each until it was a creamy melty goddess of gooey and then added the secret ingredient - shredded carrot! I then tossed it all together with the pasta and poured it into a baking dish and popped into a warm oven to buy me some time.
When the kiddos were good and hungry, I switched the warm oven to broil and let this bad boy crisp up and get all bubbly. I can tell you... it smelled amazing. The carrot gave it a yummy crunch, and some obvious vitamin power. I served it with apple's and cucumbers, and was immediately instructed that this needs to be added to our lunchtime rotation.
and it came out looking like this:
Okay, not the best photos, I know. Best I can do with the iPhone and 4 hungry kids. But I will tell you that this was probably the creamiest macky and cheese I have had. It was my first time making it with the almond milk and I must say, I am a huge fan. Our other household favorite for this yummy classic is the Squash Macaroni and Cheese which I talk all about on the most recent episode of Green Corridor Living!