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Now we're cooking

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Now we're Cooking

Summer is the time of year to break free from the routine and do something unexpected. From picnics in the park to family BBQs and gatherings, Now We’re Cooking is the go-to destination for all things summer & cooking.

Weelicious Catherine McCord’s favorite spring dish

Catherine McCord, cookbook author and founder of Weelicious, shares her twist on a classic mac and cheese recipe. Watch the video!

Stove top Spring mac and cheese recipe


1 lb pasta of choice (ziti, elbow, rigatoni or penne work great)
3 Tbsp. Organic Valley Unsalted Butter
3 Tbsp. all-purpose flour
3 cups Organic Valley Whole Milk
3 cups Organic Valley Thick Cut Shredded Sharp Cheddar
1 cup Spring Vegetable of choice: fresh or frozen peas, cauliflower florets, sautéed leeks or chopped asparagus


1. Bring a large pot of water to a boil, add 2 tbsp salt, add pasta and cook according to the package directions until al dente. Reserve 1/2 cup pasta water.
2. Melt the butter In a large pot over medium heat and immediately sprinkle in the flour. Whisk vigorously for 3 minutes or until the butter and flour make a paste.
3. Add the milk, bring to a boil, reduce to a simmer and whisk 3-4 minutes or until the mixture thickens.
4. Add the grated cheese and whisk until melted. Stir in the pasta and spring vegetables and coat the pasta thoroughly. The vegetables will warm during this process. If the sauce is too thick add a little pasta water to loosen.

Serves 4-6

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