At Real Food for Real Kids, we’ve put our own spin on the traditional mac ‘n cheese! For added protein, we include delicious marinated chicken, and our carrot purée mixed with cheese cheese provides a veggie boost. This makes it a more well-rounded version of the classic we all know and love — without sacrificing flavour!
Makes 6 servings
Chicken Marinade:
- 500g chicken thigh, 1” dice
- 2 tsp organic corn starch
- ½ tsp sea salt
- 2 Tbsp water
Pasta:
- 454g elbow pasta
- 1 medium carrot, chopped
- 2 cups of 2% milk
- 1½ Tbsp organic corn starch
- 1 tsp sea salt
- ½ tsp onion powder
- ½ tsp turmeric
- 1 cup cheddar cheese, shredded + extra for garnish
Preparation:
- Marinate diced chicken with 2 tsp of corn starch, ½ tsp salt, and water for 1 hour or overnight.
- Poach the chicken (cook in a pot of simmering water) and set aside.
- Cook pasta separately and set aside to cool.
- Boil and then purée (finely) the chopped carrot and set aside.
- In a large pot/saucepan, bring milk (save about ¼ c of milk for step 6), onion powder, 1 tsp salt, and turmeric to a boil.
- Dissolve 1½ Tbsp of corn starch with remaining milk. Slowly whisk mixture into the pot and bring back up to a boil.
- Remove from heat. Add in carrot purée, shredded cheese, chicken, and pasta (in that order). Mix!
- Transfer into a casserole dish and garnish with extra cheese for added gooeyness. Bake at 375°F for 30 minutes or until golden.
Real Food Tips:
- To reduce the amount of cheese in the dish, you can increase the amount of carrot purée (for colour and nutrients).
- Replace elbow pasta with your family’s favourite whole wheat shape or a gluten-free option.
- Serve with a big side of colourful veggies and devour!