At this rate, “Feeding the kids” is going to become a regular series around here. If you’ve been following along, you know that I’ve been having some trouble getting my sons to eat my cooking (and I’m a good cook, in all honesty). But it turns out that involving Alex in the meal planning doesn’t work too well because he’s not interested. It’s not about trucks and firemen and his other favorite things, after all.
But I’ve only just begun to read the Ellen Satter book, Secrets of Feeding a Healthy Family: Orchestrating and Enjoying the Family Meal.Things have been crazy lately, but I have a couple of appointments coming up where I’ll be sitting in a waiting room, so I should be able to read some then. Hopefully the book will have some tips on getting Alex to actually want to help go through recipes and identify meals he’d like to try.
Meanwhile, I recently made macaroni and cheese in the rice cooker. I’m afraid I can’t remember who recommended the recipe – I can’t seem to find the comment or email, so my apologies to the kind person who suggested I try it. I figured the kids would eat it – it’s macaroni and cheese, after all – and the idea of cooking it in the rice cooker was intriguing. I used the only “healthy” elbow macaroni that I can find (Barilla Plus), 2% milk instead of cream, and 2 cups of cheddar and 1 cup of mozzarella. Of course, I now realize as I write this that the recipe only called for 1 1/2 cups of cheese. But overall, I thought the macaroni and cheese was fine – kind of plain compared to what I usually make from scratch, but otherwise good.
So of course, neither child ate it.
Does anyone have a good recipe for using up leftover macaroni and cheese?