American Mac and Cheese & Honey-Mustard-Lemon Roasted Carrots


No, it is not extremely patriotic mac and cheese.  Simply mac and cheese made with the cheese made by the toddler gods – american.  And lets be honest.  What adult can resist an opened deli package of sliced american cheese just hanging out on the counter?  Not I, said the mommy.   Please, if you are as knee deep in american cheese as we are here, go to the deli and get freshly sliced american cheese from Boars Head or another reputable brand.  Cheese individually wrapped in plastic is just so wrong. And doesn’t taste nearly as good.

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The carrots.  I was convinced the novelty of having an entire beautiful carrot on their plate would flip a switch and they would be begging me to give then entire heads of cauliflower and roast them carrots for breakfast.  No big surprise – I was totally wrong.  I managed to get 2/3 to take a bite (in exchange for another helping of mac and cheese).  Will just couldn’t allow such horrors even on his plate.  At least they are not dramatic about their pickiness.

It wasn’t a total loss however – they are delicious and have endless uses in salads, to dip in guacamole or just gnaw at while watching the 4th showing of Doc McStuffins.

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American Mac and Cheese & Honey-Mustard-Lemon Roasted Carrots
  • Mac and Cheese:
  • 1/2 lb of whole wheat small pasta shells – cooked according to package and drained
  • 3/4 cup heavy cream
  • 6 or so slices of american cheese
  • salt and pepper
  • Carrots:
  • 1 bunch of carrots, peeled (the kind with the greens still attached taste SO much better then the ones in the plastic packages)
  • juice of 1 lemon
  • 1 Tablespoon each of honey, dijon mustard and olive oil
  • salt and pepper
  • approximately 1 cup of water
  1. Oven to 400 for carrots – into a small casserole dish or small roasting pan place carrots. Mix together lemon, honey, dijon and olive oil and pour over carrots. Generously salt and pepper them. Add 1/2 cup water to pan to start. Roast for 20 minutes, shake pan or move around with a spoon and check if the sauce is starting to brown up the bottom of the pan, if so – add another 1/2 cup or so of water. Roast 40-45 minutes total – depends on how thick carrots are. Just poke with fork to see if they are cooked through.
  2. Mac and cheese- into pan that you cooked pasta in add heavy cream. Bring to a boil and carefully watch it for 2-3 minutes – you want to reduce the cream a bit to thicken it, but it can easily boil over if it is a small pot. Stir it and if it starts really climbing up the sides turn the heat down a bit. Add the slices of american cheese, stir over very low heat until melted. Taste for salt and pepper (probably won’t need much salt but touch of pepper is nice) – also make sure you don’t want to throw in another slice or two to achieve super cheesy level. If your children will not balk as mine used to not, add some frozen chopped veggies when you add the cheese. The requests for PLAIN mac and cheese are made very clear around here nowadays. Stir in cooked pasta and mix until it is all well coated. Serve very pleased toddlers (and adults).


amer mac and cheese and roasted carrots EM (1 of 1)

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