Food. It's been a major issue during my pregnancy. From trying to find a few things my stomach would let me eat and trying not to use the microwave at work, to having little back up at home in regards to making sure that I got food I could eat, the times when Baby Daddy ate the food I had specially prepared for me, and then moving mid-pregnancy to a non-organic household, it has been a little bit of a struggle. There were weeks in there that I was pounding down grass-fed cheeseburgers and milkshakes just trying to get down something I could eat that resembled proper nutrition for pregnant ladies. That would be lots of protein, fat, calcium, and many other nutrients to build a healthy baby. So, that is why macaroni and cheese is a good addition to any meal.
I'm living with good friend, Kali, and we decided to google how to make mac and cheese while at the store one day. We found this recipe and adjusted it to suit our needs. My needs include organic, grass-fed, whole wheat ingredients. Kali's needs are lots of yummy cheeses that make her swoon. The calories, fat, and protein this this sidedish are enough to make any growing baby happy. Last night, we paired it with grass-fed rib eye steaks and salad.
1 pound whole grain, organic elbow pasta
1/2 cup pasture raised, organic butter
1/2 cup whole wheat, organic flour
4 cups grass-fed, organic, whole milk
8 ounces organic sharp cheddar
8 ounces gouda
8 ounces gruyere
1/2 t. sea salt (to taste)
Whole wheat breadcrumbs
The finished product is so good, one of Kali's coworker commented, "That's not just mac and cheese. You have to give it its own name." So, Kali donned it Baby Lily's Homemade Mac'N'Cheese. It's is certainly Baby Approved.