Cheese and Tomato Macaroni

Cheese and Tomato Macaroni

Prep time:
20 minutes
| Serves:
4 cups (1000ml)

Recipe From: The Hospital for Sick Children - Better Food for Kids: Your Essential Guide to Nutrition for all Children from age 2 to 6
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Ingredients
  • Elbow macaroni: 2 cups (500 ml)
  • Butter: 1 tbsp (15 ml) or margarine
  • All-purpose flour: 3 tbsp (45 ml)
  • Milk: 2 cups (500 ml) warmed to room temperature
  • Cheddar cheese: 1½ cups (375 ml) shredded
  • Tomatoes: 1 can (398 ml) drained
  • Salt: ½ tsp (2.5 ml)
  • Freshly ground black pepper: Pinch
Utensils
  • 2 large saucepans
  • Oven
  • Pasta Drainer
Directions
  1. In a large saucepan, cook pasta in boiling water according to manufacturer's directions or until tender but firm. Drain.
  2. In a second large saucepan, melt butter over medium heat.
  3. Add flour and cook, stirring until it starts to bubble. Gradually add milk, whisking constantly and cook until thickened.
  4. Add shredded cheese; stir until melted.
  5. Stir in drained tomatoes, salt, and pepper.
  6. Pour sauce over macaroni and toss to coat.
  7. Balance with a fruit for dessert.
Nutrition Facts

per 1 cup serving

Calories: 259 |

Protein: 12 g |

Fat: 10.6 g |

Carbohydrate: 29 g |

Calcium: 33% VQ |

Iron: 11% VQ |

(VQ = Valeur quotidienne)

Add More Protein?
Add extra lean ground beef, turkey, or chicken to bulk up calories and protein content.

Food Guide Counter

2 Grain Products Servings
½ Vegetables and Fruit Serving
1½ Milk and Alternatives Servings

Food Guide Counter

2 Grain Products Servings
½ Vegetables and Fruit Serving
1½ Milk and Alternatives Servings