Sunny Side Up Nutrition

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Easy, Homemade Macaroni and Cheese

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I have 3 children who love macaroni and cheese in any form.  Boxed? Love it.  Homemade? Love it.  School cafeteria? Love it. Microwave? Love it. I didn’t grow up eating macaroni and cheese, but I’ll tell you my children will sniff it out anywhere it’s available. 

Simple and Easy Cooking

I love simple, easy meals! My kind of cooking is using a recipe that is quick, requires ingredients I have on hand, and is a crowd-pleaser. Because of my children’s love for macaroni and cheese, I wanted to have a way to prepare homemade pasta and cheese that fits these criteria. This recipe does just that and I wanted to share it with you. I like that it has basic, wholesome ingredients and you can decide if the broccoli goes inside the dish or on the side. It was adapted from a Real Simple recipe I saved from the actual magazine many, many years ago. I usually use small pasta shells, but any small pasta would work. 

The Recipe of 2’s

I don’t have to open a cookbook for this one, because I just remember that I need “2” of everything: 2 Tablespoons of butter, 2 Tablespoons of flour, 2 cups of milk, 2 cups of shredded sharp cheddar cheese, 2 pinches of nutmeg, and 2 small heads of broccoli (optional). What doesn’t fit into the 2’s rule is the 1 pound of pasta. I will often double this recipe when I make it, because leftovers in thermoses for lunch is a big hit!  

Directions: 

Step 1: Boil Water.  Add plenty of salt to the water.  I always think of Samin Nosrat’s fabulous cookbook Salt, Fat, Acid, Heat when I salt my pasta water. Cook the pasta according to the directions on the box. 

 

Step 2: In a large skillet, make a roux. (I love teaching my children about what a roux is. It’s something they will be able to use when cooking in the future.) Melt the 2 Tablespoons of butter and then add 2 tablespoons of flour. Using a whisk, stir the two together for 1-2 minutes until it is light brown.  

 

 

 

 

 

 

 

 

 

Step 3: Keeping at medium-low heat, slowly add in the 2 cups of milk, whisking as you go. 

    

Step 4: Cook for 4-5 more minutes until slightly thickened. 

Step 5: Add in 2 cups of cheese, reserving a little to sprinkle on top. Add 2 pinches of nutmeg. Stir until the cheese is melted. 

Step 6: Pour drained pasta into the cheese sauce and combine. At this point, you can also add steamed broccoli with the pasta to combine with the cheese sauce. 

Step 7: Pour cheesy pasta into a 9×9 casserole dish and top with a little shredded cheese. 

Step 8: If serving immediately, put under the broiler for 1-2 minutes to brown the cheese.  Or, this dish can be made ahead of time and pulled out of the refrigerator before serving.  In this case, preheat the oven to 350 degrees. Heat up the pasta and cheese for 15-20 minutes until heated through. Turn on the broiler to melt cheese on top.  

Serve with broccoli or another fruit or vegetable on the side.  Pro tip: Apple slices with the cheese sauce are a wonderful duo!

Are you looking for more easy recipes and meal ideas?

Check out a few of our previous posts.

Pasta with Bacon and Brussels Sprouts

Go-To Meals

Go-To Meals – Part 2

Go-To Summertime Meals

 

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Easy, Homemade Macaroni and Cheese

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Easy, homemade macaroni (or any pasta) and cheese

  • Author: Anna Lutz

Ingredients

1 pound box of small pasta

2 Tbs butter

2 Tbs flour

2 cups milk

2 cups shredded cheddar cheese

2 pinches of nutmeg

2 small heads of steamed broccoli (optional)

Salt to taste

Instructions

  1. For the pasta, fill a large pot with water. Add plenty of salt to the water and bring to a boil.  Cook the pasta according to the directions on the box. 
  2. Melt the 2 Tablespoons of butter on medium heat. Add 2 tablespoons of flour. Using a whisk, stir for 1-2 minutes until it is light brown.  
  3. On medium-low heat, slowly add in the 2 cups of milk, whisking as you go.
  4. Cook for 4-5 more minutes until slightly thickened.
  5. Add in 2 cups of cheese, reserving a little to sprinkle on top. Add 2 pinches of nutmeg. Stir until the cheese is melted.
  6. Pour drained pasta into the cheese sauce and combine. At this point, you can also add steamed broccoli with the pasta to combine with the cheese sauce.
  7. Pour cheesy pasta into a 9×9 casserole dish and top with a little shredded cheese.  If serving immediately, put under the broiler for 1-2 minutes to brown the cheese.  Or, this dish can be made ahead of time and pulled out of the refrigerator before serving.  In this case, preheat the oven to 350 degrees. Heat up macaroni and cheese for 15-20 minutes until heated through. Turn on the broiler to melt cheese on top.  

 

 

Pasta with Bacon and Brussels Sprouts

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Serve with freshly grated Parmesan

Who doesn’t love bacon and Brussels together? Added bonuses, this pasta with bacon and Brussels sprouts is relatively quick to make and it reheats well for Thermos lunches! What else do you need in life?!

Do what works best for you!

It’s thrilling when everyone in your house likes a meal! And it’s even more exciting when the leftovers work well reheated for Thermos lunches. This is one of those dishes I made often in 2021 and it’s got a permanent spot in our “meal rotation”. I don’t actually have a meal rotation. That’s too organized for me. But I’m fascinated by people who are that organized! Keep in mind everyone’s idea of organization is different. Do what works for YOU! There isn’t one right way to organize planning, shopping for, and cooking meals.

We love Brussels sprouts!

As you may know, from previous posts my family loves Brussels sprouts. Here are 3 posts with ways we love to cook them. 

Do you have selective eaters?

Yes? Then this dish is a great one if you have selective eaters because it’s easy to serve deconstructed. To serve deconstructed, toss the cooked pasta with enough neutral-tasting oil (I use olive oil or canola oil) to prevent it from sticking together. Let everyone come through the kitchen and serve themselves the parts of the dish they’d like.

Ingredients you need to make the pasta

Ingredients needed to make Pasta with Bacon and Brussels. Sprouts

  • 1 – 16 oz box pasta -A shape like a farfalle or an orecchiette works well. I like to use orecchiette (fun fact: it means little ear) for this dish because the little ear shaped pasta hold bits of Brussels sprouts, bacon, and grated parmesan all at once.
  • 1 lb. Brussels sprouts – pre-shredded or whole Brussels sprouts that you shred using a Cuisinart and the slicing blade attachment.
  • 1 lb. bacon
  • 1 Tablespoon olive oil
  • 2 Tablespoons reserved bacon grease
  • 2 cloves garlic and 1 small onion
  • Juice of 1/4 of a lemon
  • 1 cup reserved water from cooking the pasta
  • Salt and pepper to taste
  • Parmesan cheese – for serving

FAQs

What if I don’t have bacon or don’t want to use bacon?

I haven’t made this without bacon, but I’d imagine it would still be good. I’d probably try it with toasted walnuts and shaved parmesan (use a vegetable peeler to shave off large, thin pieces) as opposed to grated parmesan. 
You can make this with less bacon if you prefer. Just know you won’t have as much of the yummy, crispy bacon to sprinkle on each serving.

What if I don’t have a lemon?

You can use a 1/4-1/2 tsp white wine vinegar or champagne vinegar instead. Lemon (or another acid like vinegar) adds a bit of brightness to the dish.

What if I don’t have an onion or garlic?

Don’t let that stop you from making this. Don’t worry! I’ve made this without both. The dish just won’t have quite the same depth of flavor, but it will still taste great! 

Can I make this dish even if I don’t have Parmesan cheese?

Definitely. Though the sprinkling of freshly grated parm adds a nice richness to the dish.

Can I make the dish by cooking the bacon in the oven?

Definitely! I’m a HUGE fan of cooking bacon in the oven. The only downside is you won’t be able to cook garlic, onion, and Brussels in a pan with tiny bits of bacon deliciousness that will add to the flavor of the dish. If you do cook the bacon in the oven, be sure to carefully spoon off 2 Tablespoons of the bacon grease to cook the garlic, onions, and Brussels in.

What if I don’t have a sauté pan large enough to hold all the cooked pasta and the Brussels sprouts?

Stir the items together in the pot you cooked the pasta in (after you carefully empty the hot water into the sink) or put all the ingredients in a large bowl.

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Pasta with Bacon and Brussels Sprouts

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A relatively quick and delicious dinner! Who doesn’t love the combination of bacon and Brussels sprouts?

This is adapted from the recipe for Brussels Sprouts Pasta in Chez Panisse Vegetables by Alice Waters.

  • Author: Elizabeth Davenport

Ingredients

1 lb box of pasta 

1 lb Bacon

2 TBS bacon grease

1 TBS olive oil

2 TBS bacon grease

1 small onion, peeled and diced

2 garlic cloves, peeled and chopped

1 lb Brussels sprouts 

1 cup reserved pasta cooking water

Salt and pepper

Juice of 1/4 of a lemon

Instructions

  1. Heat a large pot of salted water over high heat. 
  2. While the water is heating, cut the bacon into 1/4-1/2 inch pieces. Place the cut bacon into a large sauté pan over medium heat. Cook the bacon stirring occasionally until it begins to brown and crisp. Then turn the heat down to medium low and allow it to finish cooking. This will proven the bacon from burning. Continue stirring. 
  3. When the bacon looks nice and crispy, remove it from the pan onto a paper towel-lined plate to cool. 
  4. Carefully pour the bacon grease from the pan to a heat proof bowl. 
  5. While the bacon cooks, chop the garlic and onion and set aside. 
  6. Next, cut the ends of the Brussels sprouts off and discard the ends and any of the outer leaves that naturally fall away.
  7. Fit your food processor with the slicing blade. Place the Brussels sprouts in the feeder tube and shredded them. 
  8. Add 1-2 Tablespoons of bacon grease back to the pan. Also add 1 Tablespoon of olive oil. Turn the heat to medium high and add the chopped garlic and onion and sauté for about 5 minutes until they begin to soften.
  9. By this time the water should have come to a boil. Add the pasta and give it a stir.  
  10. Then add the shaved Brussels sprouts to the pan along with some salt and pepper. Sauté until they turn bright green and are softened – 5-7 minutes.  Leave on warm while the pasta cooks.  
  11. When the pasta is finished cooking, add about 1 cup of the pasta cooking water to the cooked Brussels sprouts. 
  12. Drain the pasta.
  13. Add the cooked pasta to the large sauté pan with the cooked Brussels sprouts. Squeeze a lemon wedge over the pasta and stir to combine.
  14. Serve with the crisp bacon and a generous grating of fresh Parmesan. Enjoy! 

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