Baked Macaroni, Tomatoes and Cheese
This recipe makes 6 servings
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 |
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.
Ingredients
- 3 cups whole wheat elbow macaroni
- 2 eggs
- 1/3 cup milk
- 1 can (19 oz/540 ml) stewed tomatoes
- 1 can (10 oz/284 ml) tomato soup
- 1 cup shredded Cheddar cheese
- 1/4 cup 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.)
- Keywords : Main Course; Lunch; Brunch; Vegetarian; Cheddar cheese; Pasta; Tomatoes; Bake; Bread crumbs; Milk; Eggs;
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