I’ve been keeping meals at our house pretty simple lately. We’ve been focusing on eating more fruits and vegetables at every meal and eating all of our family’s comfort foods in moderation. It’s easy to fall into a routine of over indulging, especially when you are cooking for a large family all of the time. A taste here, a taste there…I’ve done it! I’ve been really paying attention to the size of my portions this month and it’s helped me cut down a lot because I really don’t want to completely give up the foods I love. Sometimes I do this by baking individual servings in ramekins. This creamy White Cheddar Farfalle with Peas & Carrots is a family friendly meal that everyone can enjoy…even in a small portions!
Since I’ve been cooking and eating with a portion controlled mindset, I’m loving any foods I find that are mini. I’ve always liked trying new pasta shapes in my cooking because my children really think it’s fun. Last week I bought a box of this Mini Farfalle pasta. Isn’t it cute?
This twist on your traditional macaroni and cheese is really easy to make and it can be ready and on your dinner table in about 45 minutes. You simply cook and drain your pasta, make that creamy White Cheddar Cheese Sauce, stir in a package of thawed peas and carrots and toss everything together.
After the pasta is coated well, you can fill your ramekins or casserole dish with the pasta, top with additional shredded cheese and bake for about 25-30 minutes or until the cheese on the top has melted and it’s nice and bubbly.
My children really liked this meal. They liked the smaller pasta and they enjoyed having it baked in their own “special dish”. This cheesy pasta goes well as a main dish with a salad or it can be served with any meat and a steamed vegetable as a side dish. I’ve even made this meal ahead of time and frozen it. You can prepare it as usual, skip the baking part and store it in the freezer for later.
However you decide to serve this pasta, I think your family will really enjoy it, especially your kiddos. Who doesn’t love tiny pasta shapes?! Maybe they won’t even notice the veggies! 😉
Do you have any great ideas for cutting down the portions of your favorite (maybe not always so good for you) foods? If you do, I’d love for you to share them with me in the comments below!
Ingredients
- 1 lb. Mini Farfalle Pasta
- 6 Tbsp. butter
- 4 Tbsp. flour
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup sour cream
- 2 1/2 cups 2 % milk
- 4 cups shredded Sharp White Cheddar Cheese, divided
- 1 (12 oz.) bag frozen peas and carrots, thawed
Instructions
- Take out your bag of frozen peas and carrots and set on your counter to thaw a bit.
- Cook the Farfalle pasta per package instructions, drain, and set aside.
- Meanwhile, preheat your oven to 350 degrees.
- In a large sauce pan, over medium heat, melt the butter and add garlic powder.
- Add the flour, salt and pepper, and whisk until smooth for about a minute.
- Slowly stir in the milk and sour cream while whisking until thick.
- Stir in the cheese (reserving 1/2 cup of cheese) until melted.
- Add the peas and carrots.
- Stir well.
- Add the macaroni and mix well.
- Pour into a casserole dish, or individual ramekins, place on a baking sheet, sprinkle with the reserved 1/2 cup of cheese and bake uncovered for 25-30 minutes or until bubbly.
- Serve hot.
- Serves 6.
- *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual the next day/evening.
- Enjoy!
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*Linking up at The Lou Lou Girls, Just a Girl and Her Blog, White Lights on Wednesday, Buns In My Oven, Miz Helen’s Country Cottage, Living Well Spending Less, Skip To My Lou, Pint Sized Baker
We would just love your White Cheddar Farfalle with Peas and Carrots. Hope you are having a great week and thanks so much for sharing your awesome talent with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted…A New Cottage Look
This looks so good! A recipe my two little boys would just love!
Jennie @ The Diary of a Real Housewife recently posted…Buffalo Chicken Dip
Thanks so much Jennie! My kids just loved it:)
I love the idea of using ramekins to serve pasta. Gorgeous images!
Pinkandnavystripes.com
Thank you Lindsay! They make me feel like I am getting a lot when I’m getting a little:)
I need to get back on track with portion sizes, too – in the past, I sometimes cut recipes down so I only make as many servings as I need. That way I don’t get tempted for seconds. I also love the ramekin idea – mini-sized food is fun 🙂
April @ Girl Gone Gourmet recently posted…Spinach & Parsley Pesto
Thanks April! Great idea! 🙂