Tammy Kresge, author of the blog Skinny Mom’s Kitchen, is dedicated to helping busy moms eat healthier by teaching them how to combine calorie awareness with menu planning, freezer cooking, and other make ahead cooking strategies. She loves showing others how easy it is to cook recipes using real food so they can feed their family healthy nutritious meals everyday.
16oz pkg wholegrain organic elbow macaroni
2c 1% milk, divided
2T whole wheat flour
1/2t Kosher salt
1/4t white pepper
1/4t ground mustard
1/4c plain Greek yogurt
1/2c pureed cannellini beans
2T whole grain bread crumbs
8oz block sharp cheddar cheese, freshly shredded
8oz block Monterey jack cheese, freshly shredded
1/2c grated parmesan
1 Plum Organics Sweet Potato, Corn, and Apple pouch
Macaroni and cheese has become a staple meal on the dinner table for many busy families. It is quick and easy but, as we know, not always nutritious. This classic toddler friendly comfort food gets a healthy makeover with whole grains, pureed beans, Greek yogurt, and Plum Organics Sweet Potato, Corn, and Apple Puree. These Macaroni and Cheese Cups are freezer friendly, making them perfect for a simple grab and go lunch or snack.
Cook pasta until al dente, about 5 minutes. For a softer consistency cook pasta longer. Drain and set aside.
In a large sauce pan, over medium heat, whisk flour into 1 cup of milk until well blended.
Add in rest of the milk, whisking consistenly, and cook until bubbly, about 8-10 minutes.
Whisk in salt, pepper, and ground mustard.
One at a time add in pureed beans, Greek yogurt, and Plum Organics whisking until blended each time.
Slow stir in shredded cheeses and parmesan until melted. Then stir in pasta and coat evenly with cheese mixture.
Prepare two 12 count muffin pans with cooking spray and fill each cup with mixture. Sprinkle with bread crumbs.
Bake in 375 degree oven for 25 minutes. In order for cups to keep their shape allow to cool for 10-15 minutes before carefully removing.