JAMIE OLIVER'S FOOD REVOLUTION DAY 2013 - PART 2....!

Then onto Hartland High School with Mrs. Church's last hour class - 35 of the best learners (and eaters!) ever!!

Great participants for Food Revolution Day - thanks Hartland High School!!!

Guess who caught the 'launched' egg'??

JAMIE OLIVER'S 2013 FOOD REVOLUTION DAY - GAME ON!!!

READ THIS!!!   Jamie Oliver may be across the pond, but these words could come from me!!!

Thanks Mrs. Jonesku and Mrs. Winkler!

So - to do  my part.....I took the Great Foodini's Top 10 Tips and Tricks to Make Magic In YOUR Kitchen on the road today - first stop.....WHMI for the Foodini Friday morning show with Mike and Jon (listen here!) where I shared my REAL macaroni and cheese and we dissected the OTHER guy....Starts with a K and rhymes with craft, lol......  How about some macaroni and cheese with REAL ingredients????  It's what's for lunch today for a couple of lucky foods classes here in Livingston County!!

So - we both know that if I walk into a classroom with a great recipe for Stir Fry Tofu, Brussels Sprouts and Lima Beans, it ain't gonna go well, right???  No matter how good it tastes, I'm not going to last long....so - how about starting from scratch - just like Jamie Oliver, with a recipe redo and an outstanding mac and cheese that is so easy, I do it with my Middle School Chef Camp students!  Needless to say - it was a big hit!!

GREAT FOODINI’S  REAL MACARONI AND CHEESE

Great Foodini's REAL Macaroni and Cheese!

1 lb pasta – elbow or shells  4 tablespoons butter 

1 1/2 cups cold milk, divided 

1/3 cup flour

8 oz cream cheese  

2 teaspoons ground mustard

1 ½ cups shredded cheddar cheese

½ cup ground parmesan cheese

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika for garnish, if desired

Cook pasta according to package directions, drain in colander.  Preheat oven to 350.  Combine butter, 1 cup of cold milk and flour in medium saucepan or pot.  Stir to blend milk and flour and turn heat to medium.  Continue to warm, stirring constantly until mixture is thick and smooth.  Add additional ½ cup of milk and stir to combine.  Add cream cheese and ground mustard, stirring to heat through.  When mixture is warm, add cheddar and parmesan, stirring to blend.  Add salt and pepper, stir.  Remove from heat.  Place cooked macaroni in 9 x 13 baking dish.  Pour cheese mixture over macaroni and stir to combine.  Sprinkle with paprika and bake 15 minutes until mixture is heated through and starting to brown.  

RECIPE TIP:  For even more goodness, stir in any fresh veggies before baking - my favorites are broccoli and bell peppers!!!

The kids were a BLAST and really got into the act - great job on the kiwi trick!!!

More coming for Food Revolution Day!!!