Prep time:
Recipe From: The Hospital for Sick Children - Better Food for Kids: Your Essential Guide to Nutrition for all Children from age 2 to 6
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
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
- In a large saucepan, cook pasta in boiling water according to manufacturer's directions or until tender but firm. Drain.
- In a second large saucepan, melt butter over medium heat.
- Add flour and cook, stirring until it starts to bubble. Gradually add milk, whisking constantly and cook until thickened.
- Add shredded cheese; stir until melted.
- Stir in drained tomatoes, salt, and pepper.
- Pour sauce over macaroni and toss to coat.
- 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.