My afternoons are always up in the air. They also come very fast. One minute I’m waking up and the next I’m standing in the kitchen wondering what to cook the G Kids for lunch. Lunch time is my second favorite time to be creative in the kitchen. So this is another one of my very own recipes. My kiddos LOVE mac and cheese. But they also love to be surprised. This is a little spin on the classic. It’s different but gives those little taste buds a chance to get to know herbs. I did two different pasta because my kids are artists at heart so they get intrigued by different shapes and textures in their food. I hope your kiddos like it. My husband (the biggest kid of us all) ending up sneaking off with a bowl for himself. So I guess this is going to be a new added side on our table. Enjoy!
ingredients:
3 inch slices of Colby and Monterey Jack Cheese 8oz
1/2 cup or more Shredded Cheddar Cheese
1 cup of milk
1/2 frozen peas
1 cup of Rotini Pasta
1 1/4 of a cup of Elbow Macaroni
1 tsp of Italian seasoning
1 tsp of Parsley
Seasoning salt to taste
1.Start off by cubing the Colby and Monterey Jack cheese. Add cheese in a bowl and let sit on counter as you cook the pasta. The cheese melts and blends better when it is not so cold.
2.Cook pasta until tender. Drain and put pasta back into the pot and on the stove.
3.Add milk, herbs and seasoning salt. Stir well on low for 3 minutes.
4.Transfer pasta to a small casserole baking dish. Add frozen peas and cheese to mixture. And if you want more seasoning salt. Stir until well combined and cook in oven until cheese cubes melt. Remove from oven and stir in the remaining shredded cheese. Let sit for 5 minutes before serving.
Ta da!! Easy Peasy. We paired this with halved sautéed hot dogs and I sprinkled creole seasoning on them. They loved both. I hope your kiddos or you like it as much as we did 😉
Here’s the printable:
My Father's Symphony 
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