Kids (most) are funny and obtusely illogical about their food. I’m sure there are real reasons, and I know that in utterly powerless childhood what you actually eat is often the only power you have over yourself, but cooking for other people’s children is impossible. I have actually served ice cream for dinner because I am not a fucking magician and I am often very tired. Out of the four kiddos I’m usually surrounded by, two are infuriatingly picky. My greatest accomplishment this year has been finding meals (or anything close to resembling) that the three pickies (1 adult, 1 teenager, one tween) and the adventurers (1 adult, one teen, one tween) can all enjoy on some level. As entertaining as it has been to watch one of them fake wretch every time I serve something not quite fitting, nothing can destroy already fragile self esteem like a 10-year-old. So I aim to please.
I recently spent an extended period of time with the BKs and cycled between anxiety, frustration, anger, and excitement while preparing for this visit. Don’t judge; it’s complicated. My solution to head off as much anxiety and hunger as possible was to make a meal plan and list of activities. My main line of defense started with a big batch Jenny Rosenstrach’s Macaroni and Cheese (we have modified this and renamed it Cheez It Mac and Cheese). This is magic medicine, and by far the easiest to make with the least amount of mess. If you have kids who are culinary minded or like to help, the white sauce is a good opportunity to use them either pouring or stirring. I’ve added more milk or cream that Rosenstrach calls for, and reduced the mustard powder. She suggests bread crumbs and while I’ve had good luck with panko for the topping, we prefer Cheez It’s.
Cheez It Macaroni and Cheese
Cook 1 lb of pasta (elbows, shells, anything that will hold sauce) in a Dutch oven or big, ovenproof pot. While cooking pour 2-2 1/2 cups milk and set aside. Likewise, measure 3 tbsp flour, 1/4 tsp paprika, 1/2 tsp mustard powder, and salt and pepper as desired together. Stir and set aside. Slightly under cook the pasta, toss it into a colander and leave it there. Preheat the oven to 350*. Throw 3 tbsp real butter into the already dirty pot/Dutch oven and put on medium heat. Once the butter melts whisk in dry ingredients. Let sizzle for a few seconds, and when it has some color SLOWLY drizzle in the milk. Whisk as you pour, and once it has the consistency of thick hot chocolate you can dump the rest of the milk in. Raise the heat, simmer and stir. Once the sauce has thickened, dump the cheese in. Rosenstrach calls for 2 cups of grated hard cheese but I’ve always used whatever I had available. This is usually the last of a bunch of bags of shredded cheese. Sometimes it’s less than two cups, often it is more. No one notices either way. Stir until melted, then add the pasta. Sometimes the pasta needs a quick spray of very hot water to separate it before your pour the pasta in. If you do this be sure to give the pasta a few extra shakes in the colander to get excess water out. Stir all, lick the spoon, and top with about 1/2 cup of crushed Cheez It’s mixed w a tablespoon of butter or olive oil.
Now, this is not just for the kiddos. I’ve dressed this recipe up for date night (pumpkin and Gorgonzola)and down for PMS and pajamas (Kraft slices and cheddar ends). It pairs well with a dry red and Scandal or juice boxes and Unfortunate Events.
I’m signing off with apologies for the disorganized post. My laptop is dead and I ran over my Lofree Bluetooth keyboard and I’m trying to type on my iPad and my house is destroyed because I was not prepared for multiple days on my own with medium sized children. But also! Check out Dinner: A Love Story blog and books. I loved Jenny Rosenstrach BEFORE I entertained picky eaters, and her writing and her recipes are right on. Some of the recipes are still a little much for me and my tiny kitchen, but the writing is gorgeous and the tenets of feeding pickies lay the groundwork for everything else.