Baked Macaroni, Tomatoes and Cheese
Before Codi Miles skateboards with the other boys at lunchtime, the Grade 5 student loves to open his lunch box and find fruit and leftover macaroni and cheese. Steaming hot pasta has the energy from complex carbohydrates that Codi, an active 11-year-old, needs - plus the cheese is a good source of calcium, an essential mineral crucial for growing children. Double the cheese, if you like. This recipe is simple to serve for supper, and leftovers make a great packed lunch the next day.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per 1 cup (250 mL): about | - |
| cal | 268 |
| pro | 13 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 4 g |
| chol | 62 mg |
| sodium | 598 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 18% |
| vit A | 12% |
| vit C | 15% |
| folate | 10% |
Suggested Recipes
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3 cups (750 mL) whole wheat elbow macaroni (12 oz/375 g)
2 eggs
1/3 cup (75 mL) milk
1 can (19 oz/540 mL) stewed tomatoes
1 can (10 oz/284 mL) tomato soup
1 cup (250 mL) shredded cheddar cheese
1/4 cup (50 mL) fresh bread crumbs
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, 6 to 8 minutes. Drain and return to pot.
In separate bowl, beat eggs with milk. Add to macaroni; cook, stirring, over low heat until no liquid remains and macaroni is coated, about 3 minutes. Remove from heat. Stir in tomatoes and soup, breaking up tomatoes with back of spoon.
Spoon half of the macaroni mixture into deep greased 8-cup (2 L) casserole dish. Sprinkle with 1/2 cup (125 mL) of the cheese; top with remaining macaroni mixture. Sprinkle with bread crumbs.
Bake, uncovered, in 375°F (190°C) oven for 25 minutes. Sprinkle with remaining cheese; bake until melted, about 5 minutes. Let stand for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)
Tags:
Main Course; Lunch; Eggs; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Bake; For Kids; Vegetarian;
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