One-Pot Macaroni and Cheddar
Just as quick to make as commercial macaroni dinners, this meal will really please the kids with its chunky bites of wieners. Serve with crisp celery sticks and radishes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 710 |
| protein | 31 g |
| fat | 39 g |
| carbohydrates | 58 g |
| calcium | excellent source of |
| good source of iron. | - |
Suggested Recipes
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2 cups (500 mL) elbow macaroni (1/2 lb/250 g)
1-1/2 cups (375 mL) thinly sliced carrots
2 cups (500 mL) milk
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) dijon mustard
4 wieners, sliced
2 tbsp (25 mL) butter
2 cups (500 mL) shredded cheddar cheese (8 oz/250 g)
4 green onions, chopped
salt and pepper
Preparation:
In large saucepan of boiling salted water, cook macaroni for 5 minutes. Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm. Drain in colander and set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth. Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through. Stir in cheese and onions; cook for 1 minute or until cheese melts. Season with salt and pepper to taste.
Tags:
Main Course; Pasta/Noodles; Meat-Other; Vegetables; Cheese/Other Dairy; Boil/Simmer; For Kids;
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