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Written by Rose Reisman
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Friday, 12 February 2010 00:00 |
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Please forget the boxed versions. They can stay on your shelves for years! Making your own macaroni and cheese is so delicious and nutritious. Add some sautéed vegetables or diced boneless chicken breast to boost the nutrition.
8 oz dried macaroni shells
3/4 cup chicken (or vegetable) stock
1 cup canned evaporated milk (2%)
2 Tbsp all-purpose flour
pinch of salt and pepper
3 Tbsp grated Parmesan cheese
3/4 cup shredded cheddar cheese |
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- Bring a large pot of water to a boil and add the macaroni. Boil until just tender, about 10 minutes. Drain and place in a serving bowl.
- Meanwhile, in a small saucepan, add the stock, milk and flour. Whisk until the flour is dissolved. Bring to a slow boil, then turn the heat down and simmer for 3 minutes or until slightly thickened. Add the salt and pepper, the Parmesan and three-quarters of the cheddar cheese. Cook for 1 minute.
- Pour over the macaroni, mix well and garnish with the remaining cheddar.
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Nutritional Analysis
per Serving
| Calories |
368 |
| Protein |
18 g |
| Fat |
8.9 g |
| Saturated Fat |
5.4 g |
| Carbohydrates |
53 g |
| Cholesterol |
30 mg |
| Sodium |
386 mg |
| Fiber |
1.9 g |
Prep Time: 5 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the dish a day in advance. Reheat by baking in a 350 F oven for 10 minutes, or just until warm.
Serves 4
Nutrition Watch: Kraft macaroni and cheese has close to 1,000 mg of sodium in only a quarter of the package. The cheese is also processed. Excess sodium is unhealthy for children and sets the stage for high blood pressure.
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