I have a relationship with Horizon Organic that may include compensation for recipe development or products for review. As always, all thoughts, opinions, and love for mac and cheese are 100% my own.
Every Sunday I sit down with a blank piece of paper to write out our weekly menu and grocery list. It’s not my favorite task and it usually takes way longer than it should. It’s like once that pen gets in my hand I suddenly can’t think of a single thing to have for dinner. Forget my hundreds of dinner ideas and mealtime solutions on Pinterest. I can’t even remember what we had the week before!
And then I have to figure in all of the different eaters in my house. The two-year-old that won’t eat a granola bar if it’s broken or a banana if it has a single brown spot on it, the eight-year-old that will eat salmon and black beans but won’t touch a homemade hamburger, the hungry husband that is usually only home for dinner a few nights a week because of his firefighter schedule, and me the carb loving, anti veggie,
picky selective palate.
One thing we can all agree on is mac and cheese. My kids love the Horizon Organic Mac & Cheese because it’s so cheesy and delicious. I love it because it has 10 grams of protein and organic ingredients. I’m always trying to find ways to introduce new foods, sneak in veggies, and grow my list of fam approved meals, so I decided to take our mac and cheese night to the next level.
I used our favorite box of Horizon Organic Mac pasta shells with white cheddar cheese to create this easy noodle corn chowder. It was creamy, cheesy, and SO good. It’s also a one pot dinner! Sometimes when I serve only pasta for dinner, my husband will look around like “where’s the meat?”, you could easily throw in some rotisserie chicken with this dish. My two-year-old didn’t even notice the corn because it blended right in with her familiar mac and cheese, and the eight-year-old didn’t notice anything after I said it had bacon. 🙂
- 1 box Horizon Organic Mac Pasta Shells and White Cheddar Cheese
- 3 tbsp Horizon salted butter
- 2 1/2 cups Horizon whole milk
- 1/2 cup frozen corn
- 2 pieces bacon cooked
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- In a large saucepan, combine butter and cheese packet from mac and cheese over medium heat.
- Stir constantly to create a roux.
- Very slowly, stir in the milk.
- Bring mixture to a slight boil and add the garlic and onion.
- Add noodles to the mixture and cook for 5 minutes.
- Add the corn to the mixture and cook for an additional 5-7 minutes.
- Add bacon just before serving.
This is a sponsored conversation written by me on behalf of Horizon Organic 2015 Social Content. The opinions and text are all mine.