“Fooled the Kid Kritics again. They did not know they were eating Rice Cheddar. It looked, smelled and tasted like traditional mac and cheese. Not only were they surprised, they continued to ask for seconds. Fortunately, we had enough for everyone. But these kids didn't stop there. They asked for the recipe! By the way, we did put tomato slices in the middle and a sprinkle of oregano. It was their favorite item in the taste test menu!”
350 degrees Fahrenheit
Saucepan, colander, large bowl, 9x11 glass baking dish
About 30 minutes
6 or more, depending on ages
16 oz, box elbow pasta, gluten-free or whole grainBring water to boil in saucepan and cook pasta according to package directions. Drain in colander and return pasta to saucepan.
4 (8oz.) blocks Rice Cheeze, Cheddar Style by Lisanatti FoodsGrate cheese, Place in large bowl. Put a little aside to use as topping.
1/4 cup fresh parsley, finely choppedAdd to bowl. Swirl parsley into grated cheese until evenly distributed.
4 Tbs. organic butter or Earth Balance spread
1/2 cup milk, plain rice, almond, or reduced fat cow's milk (organic is best)
Dash of paprikaFirst stir butter into pasta. Add milk. Toss until evenly mixed. Add to cheese/parsley mix. Give it a good stir. Put all in baking dish. Top with remaining grated cheese and a dash of paprika. Cover and bake 15 minutes. Uncover and bake 10 more minutes. Serve.
Add 1/2 cup chopped red onion to water when cooking pasta - your kids won’t even notice! Add thinly sliced tomatoes with oregano or basil either in the middle or on top. Use 1/8 cup dried parsley if you do no not have fresh available.