As a parent, it drives me crazy that I take the time to make my boys’ lunches in the morning, only to have them bring almost everything back home at the end of the day. One thing that always gets eaten, though, is Macaroni and Cheese.
This is a favorite dish from Better Food for Kids, by The Hospital for Sick Children; Skipper and LI like it so much that they’ve flagged it with a post-it note.
Cheese and Tomato Macaroni
2 cups elbow macaroni
1 tbsp. butter or margarine
3 tbsp. all-purpose milk
2 cups 2% milk, warmed to room temperature
1 1/2 cups shredded cheddar cheese
1 can (19oz) tomatoes, drained
1/2 tsp. salt
pinch freshly ground black pepper
1. In a large saucepan, cook pasta according to directions. Drain.
2. In a second large saucepan, melt butter over medium heat. Add flour and cook, stirring, until it starts to bubble. Gradually add milk, whisking occasionally, and cook until thickened. Added shredded cheese; stir until melted. Stir in drained tomatoes, salt and pepper.
3. Pour sauce over macaroni and cheese to coat.
Often, I’ll leave out the canned tomatoes, guaranteeing that this will be eaten for lunch, dinner and snacks within days.
Nutritional analysis ( per 1/2 cup serving)
12 g protein
28.9 g carbohydrates
10.6 g fat
33% CDV (children’s daily value) protein
11% CDV iron