The Chew: Catherine McCord’s Green Mac And Cheese Recipe For Kids

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The Chew: Catherine McCord Weelicious

As one of the most influential mommy bloggers that’s showing women everywhere how to cook, it only made sense when Catherine McCord, who runs a blog called Weelicious, came on the show today to show us her green mac and cheese recipe along with her new cookbook, Weelicious: 140 Fast, Fresh, and Easy Recipes by Catherine McCord.

Weelicious is composed of fast, fresh, and easy recipes that help make a mom’s life easier, but also gets the kids in the kitchen, as well. Instead of going “here, eat this,” you can get them involved in the process and make them want to it eat, potentially preventing them from becoming picky eaters. With green mac and cheese, Catherine was trying to add a novelty to an American classic that also makes it more nutritious.

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The Chew: Green Mac And Cheese Recipe

The Chew: Catherine McCord's Green Mac And Cheese Recipe For Kids

Catherine McCord showed us a spin on an American classic with her green mac and cheese recipe.

  • 1 pound Elbow Macaroni
  • 3 cups Whole Milk
  • 1 cup packed fresh Spinach
  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Flour
  • 4 cups grated White Cheddar Cheese
  • 2 cups chopped Broccoli Florets
  • 1 cup Peas

The Chew: Green Mac And Cheese Directions

  1. Preheat oven to 350° F. 
  2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente.
  3. Choose fun-shaped macaroni to encourage your children to eat this nutritious meal.
  4. Save some of the pasta water, and add it to the Mac & Cheese so it stays moist while baking.
  5. Reserve half a cup of the pasta water and strain.
  6. While the pasta is cooking, place the milk and spinach in a blender and blend on high speed until smooth.
  7. Adding spinach to the sauce makes it beautifully creamy, green and nutritious.
  8. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2 to 3 minutes to make a roux.
  9. Slowly whisk in the milk mixture and bring to a boil.
  10. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
  11. Add reserved pasta water and cheese and whisk until melted.
  12. Stir in the pasta, broccoli and peas.
  13. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
  14. By baking with macaroni with parchment paper, you can cut clean up time in half. To make clean up even easier, clean as you go rather than cleaning at the end of the meal.
  15. You can make the full recipe, freeze it in separate portions, and reheat it during the week for an easy weeknight meal.

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