Mac & Cheese
A veggie-packed twist on a family favorite with the help of a Cerebelly bone broth purée pouch! This creamy, cheesy mac & cheese is an easy, comforting meal that's sure to be a hit with little ones and grown-ups alike.
Mac & Cheese
Fran Allen
4
5 minutes
15 minutes
Lunch
Ingredients
- 8 oz pasta of your choice
- 1 Carrot & Beef Bone Broth
- 1 tbsp olive oil or unsalted butter
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1 ½ cups milk of choice
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Directions
Bring a pot of salted water to a boil. Cook pasta according to package instructions, then drain.
In the same pot, heat olive oil or butter over medium heat. Whisk in flour and cook 1–2 minutes, until golden and bubbly.
Gradually whisk in milk and cook 2–3 minutes, until thickened. Reduce heat and stir in cheese, salt, and pepper until smooth. Stir in the Cerebelly pouch until combined.
Add pasta and stir until evenly coated. Adjust seasoning to taste. Serve as-is or top with steamed veggies or breadcrumbs.
