America’s Favorite Mac & Cheese Recipe Cooked Healthfully from Scratch


Silicon dioxide! I saw silicone dioxide on the box for packaged Mac & Cheese! How is the body expected to digest food mixed with this one?

It was one of those back-to-school nights after a busy weekend. Sunday afternoons are for grocery shopping in my house, and the kids have been asking for “American” food with Mac & Cheese on the top of their list, as it was a popular lunch option at their school (they take freshly cooked lunch from home and from time to time ask for things their friends eat at school lunch).

I was saddened however to read the ingredient list for most store mac & cheese! The list of chemicals/additives was an eye sore to say the least, and worst-case scenario, it could give a healthy cook a mild heart attack!

Equally disappointing was the realization that this is what kids in school are being served – how then can they expect the kids to do well …but that is a topic for another day!

Kids had doubts if my made-from-scratch version could match the store bought… Determined to prove that it could, I set out trying to make a super healthy version of this All-American favorite even using turmeric to give it that beautiful yellow hue. Kids agreed unanimously that it turned out much better! Here is the recipe…

Cook Time: 25 Minutes | Yield: 4-5 people


  • 1 – 16 oz box cavatelli or macaroni
  • 1 cup broccoli, chopped small
  • 1 1/2 cup of cheddar cheese, grated
  • Salt & Pepper, to taste
  • A dash Turmeric
  • 1.5 qts (6 cups) of water
  • 1/2 cup milk


  1. Add water to the pot, cover and cook for 5 minutes on medium low so the water can heat up.
  2. Once it starts steaming (prior to a boil), add organic cavatelli or macaroni. Cover the pot and let it cook for about 5 to 10 minutes.
  3. While pasta is cooking, chop the broccoli.
  4. Then open the lid and add the chopped broccoli and let it cook until the broccoli is done. If there is extra water left, spoon it out with a ladle. See picture 1 below.
  5. Next, sprinkle a dash of turmeric into the pot to add an immune boost and natural color.
  6. Then add the milk and the cheese, stirring them in with salt and pepper thoroughly. Cover the pot, turn the stove off and let the whole recipe “come together” for about 5 to 10 minutes, then it’s ready to serve.
Picture 1: Spooning out excess water with a ladle.
Picture 2: Healthy and Delicious Mac and Cheese Made in Miriam’s Clay Pot


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