featured recipe*

tomato parsley macaroni and cheese

Macaroni and Cheese

Preheat oven to 350F. Cook pasta in large pot. Drain, saving about one cup of the water. Set pasta aside to cool. In same pot on low heat, melt butter. Add flour. Stir for a few minutes, until mixture is lightly browned. Add milk. Cook, stirring occasionally, until sauce bubbles and thickens, adding more flour if needed. Add cheeses. Stir until blended. Remove from heat. Add pasta, tomatoes, and parsley. If mixture is too thick, add some of the reserved pasta-cooking water. Grease baking pan. Bake for about 25 minutes or until lightly browned on top.
serves 6.

*NOTE: Brand names are available at Sunflower Natural Foods.
  • 3 to 4 cups BIONATURAE pasta of choice, uncooked
  • 3 tablespoons VERMONT BUTTER AND CHEESE butter
  • 3 tablespoons BOB'S RED MILL all purpose flour
  • 2 cups KIMBALL BROOK FARM milk
  • 2 cups mixed CABOT cheddar cheese and APPLEGATE FARM Swiss cheese
  • cherry tomatoes, cut in half
  • fresh or dried Parsley, chopped, no stems