As much as I try to fight the establishment of rainbow coloured food aimed at children...

... sometimes you just have to wave the white flag and fake it.

Little has never had the original KD at home.  Not because of any soap box/political statement/agenda I am trying to promote.  Simply because I am fortunate to live in an urban community where I have "healthy/organic/chemical free instant macaroni" options if we choose to exercise them. (and I try to save the treats for outside the home as much as possible)

If he go to a friends house and they are serving the bright orange pasta, he would happily eat it and I would happily approve. I just choose not to bring it in  the house because my situation &  community makes it easy for me (translation: I feel very blessed) to make that choice.

All that said (she whispers), VERY LITTLE can compete with the original.  Little has had it drowned in ketchup and practically licked the plate.  (probably because he saw mommy do the same)

I felt it necessary to take a stab at a healthier version of the bright noodle dish. This started out as a soup and quickly transformed into a pasta sauce. I think it works in either case. Little calls it "orange soup" when the noodles are absent, and when I mix it with pasta, he calls it "yummy". Just two slices of bacon are enough (and necessary I think) to make it indulgent enough to give the original a run for its money. You need a decent blender to get the consistency. There is no cheese - or dairy - in this recipe. It just looks like Mac 'n Cheese and I couldn't think of a better name.

I urge (probably too strong a word - suggest?) you to give it a go. Just once. I would love to hear the feedback. It really is super fast to make - will rival the instant box - and completely whole and clean. If it's a bust so be it...

... you are welcome to wave the white flag at my house any day.

Matt's Mac 'n 'Cheese'

Author: sixtyone45.com

A cheese/dairy free macaroni substitute.

Ingredients

• 2 slices of bacon, diced
• 1/2 onion, diced
• 2 -3 medium carrots, peeled & diced
• 2 -3 medium sweet potatoes, peeled & diced
• 3 - 4 cups of broth (chicken or veggie)
• salt and pepper to taste
• Optional: cooked pasta shells of choice

Instructions

1. Heat a dutch oven (or heavy saucepan) over medium-high heat.
2. Add diced bacon. Cook 2 -4 minutes until browning.
3. Add onion. Stir and cook until translucent About 4 - 5 minutes.
4. Add carrots & sweet potatoes. Stir and cook about 5 minutes.
5. Add broth. Bring to a boil, reduce to a simmer until carrots are soft to fork pierce.
6. Transfer mixture to blender or food processor and process until silky smooth.
7. Enjoy as a soup, or toss with cooked pasta shape of choice.

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