Homemade Spaghetti Os

There are some childhood favorites that I will never outgrow. The Care Bears, wearing my hair in braids, and an intense love of reading (and authors like Roald Dahl and Shel Silverstein) are just a few of the things that have taken me from single digits to the present day. (I still have my Care Bears lunch box - no, I don't actually carry my lunch in it, but it does sit on my desk and still sees some use as a rather large pencil case.)

There are childhood food favorites as well, but most of them have grown up a bit. I still love macaroni and cheese (who doesn't?!) but it no longer comes in a blue box; it's homemade and uses real cheese rather than some strange fluorescent orange powder. Any time that I have a craving for those blue box inspired memories, I make the adult version and am not only transported back to childhood, but I have a meal made of whole ingredients that kids of all ages enjoy.

The same goes for that can of "o" shaped pasta swimming in cheesy tomato sauce... you know the one! There are some healthier organic versions available now that weren't around when I was a kid, but they are still loaded with sodium - and a little bit pricey for what you get. Pasta, tomato sauce and freshly grated cheese are a wholesome start to this meal that takes just a few minutes longer to cook from scratch than it does to heat up the contents of a can.

Homemade Spaghetti Os
30 oz tomato sauce
3 c water
2 t sugar
1 t garlic powder
1/2 t salt
1 c pasta (I use 3/4 c ditalini and 1/4 c stelline which are tiny tubes and stars; any small pasta will do)
1 c shredded sharp cheddar cheese
2 T butter

-Stir together tomato sauce, water, sugar, garlic powder and salt and bring to a boil.
-Add pasta and turn heat to medium.
-Cover partially and simmer, stirring frequently, for 15 - 20 minutes or until the pasta is cooked. Be sure to stir constantly for the first 5 - 10 minutes so that the pasta doesn't stick to the bottom of the pan.
-Turn the heat to low and stir in the shredded cheese until melted.
-Add butter and stir until incorporated.
-Add salt to taste.

Creamy Fettuccine with Brussels Sprouts & Mushrooms

I'm always in love with pasta and cheese, but don't have a lot of love for brussels sprouts or mushrooms. To be fair, I haven't really explored either... but that's all changed since having this dish. The earthiness of the mushrooms is a perfect match for asiago cheese, and the brussels sprouts add just the right balance. Mac and cheese made better:
Creamy Fettuccine with Brussels Sprouts & Mushrooms

Orzo with Garbanzo Beans, Goat Cheese and Oregano

When I'm craving mac and cheese but know that I want something healthier, yet still really easy, this is my go to recipe.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

1 1/2 c orzo (about 9 oz)
1/4 c olive oil
3 T lemon juice
1 - 2 cloves garlic, minced
15 oz garbanzo beans, drained and rinsed
2 T fresh oregano, chopped
salt
pepper
5 oz goat cheese, crumbled

-Bring a pot of water to boil, cook orzo for 8 minutes.
-In a large bowl, whisk together olive oil, lemon juice and garlic.
-Add garbanzos, orzo and oregano, toss together.
-Stir in salt, pepper and goat cheese.

Macaroni & Cheese

Macaroni & Cheese

-1 blue box

Some days just seem to be made for childhood favorites. I try to be healthy, to make my favorite dish from scratch; on lazy days I buy the organic variety with whole wheat pasta. Some days, though, nothing but the original blue box will do. This is when I take a night off, enjoy the simple (almost non-existent) prep work and indulge in childhood bliss. While I do not recommend a diet solely of mac & cheese, I do recommend to enjoy the things you love in moderation.