SEAWEED MAC AND CHEESE

If you’d like to get more nutrition into your children’s diets (and who wouldn’t?), try seaweed. David Ross, chef/owner of 50 Local in Kennebunk, says that the dulse in this mac-and-cheese recipe is mild and kid-friendly.

Serves 2

MACARONI:

1 cup macaroni

1½ cups heavy cream

½ cup grated Romano cheese

1 teaspoon salt

TOPPING:

½ cup panko bread crumbs

2 tablespoons VitaminSea dulse flakes

1 tablespoon extra-virgin olive oil

Preheat the oven to 350 degrees F.

To make the macaroni, bring a pot of salted water to a boil and cook macaroni until al dente. Drain.

In a medium-sized saucepan, bring the cream and cheese to a light simmer and stir until the cheese is melted. Add the cooked macaroni and gently stir it in until it is all mixed together and hot. Add the salt and taste to adjust seasoning.

Pour the macaroni into a crock or baking dish.

To make the topping, mix together the panko, dulse and oil until the crumbs are evenly coated with oil. Sprinkle the topping over the macaroni.

Bake for 10-15 minutes until the sauce is bubbling and the topping is brown.