HEALTHY MAC N’ CHEESE

Total time: 20 minutes

Quantity: 4 Bowls

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Ingredients:

• 3 cups of elbow macaroni (whole wheat if possible)

• 3 cups of low sodium chicken or vegetable broth

• 1 cup of milk, for creamier mac n’ cheese use whole milk

• 2 tbsp of salted butter

• ¼ tsp of garlic powder

• ¾ tsp salt

• Pepper to taste

• 1 ¼ cup of shredded cheese, parmesan or cheddar works best

Materials:

• Large pot

• Stove

• Large cooking spoon

• 1 cup measuring cup

• ¼ cup measuring cup

• ¼ tsp measuring spoon

• 1 tbsp measuring spoon

Recipe:

1. Set the stove to high and add milk, butter, broth, and seasonings into your pot, and bring to a boil. Make sure to keep watch as when the pot begins the boil it can overflow.

2. As soon as the pot begins to boil, bring the stove temperature down to medium. 

3. Add in the elbow macaroni and cook for 8-10 minutes or until desired tenderness. Make sure to stir often so it doesn’t stick to the pot.

4. Turn off the stove and add the shredded cheese in portions. Stir the macaroni and cheese until melted. If you like a cheesy macaroni you can add more cheese.

5. Serve in a bowl and enjoy!

  (6.) If you want less mess you can bake the mac n’ cheese in a pan and put it in the oven at 425 degrees fahrenheit for 20 minutes. Make sure the mac n’ cheese has more cheese and broth added to it before you bake or the oven may dry out the mac n’ cheese.