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.
- Portion size 8 servings
Ingredients
Method
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.)
Nutritional facts <b>Per 1 cup (250 mL):</b> about
- Sodium 598 mg
- Protein 13 g
- Calories 268.0
- Total fat 7 g
- Cholesterol 62 mg
- Saturated fat 4 g
- Total carbohydrate 41 g
%RDI
- Iron 18.0
- Folate 10.0
- Calcium 15.0
- Vitamin A 12.0
- Vitamin C 15.0
