All-Time Favourite Cheese and Tomato Macaroni

This recipe is taken from the 2001 Milk Calendar. Food doesn't get more comfy than this! Kids really go for it, so make enough for second helpings.

  • Prep: 10 min
  • Cooking: 20 min
Yields 4 servings
all time favourite cheese and tomato macaroni

Ingredients

  • 3 cups (750 mL) macaroni or small pasta shells
  • 1 tbsp (15 mL) butter
  • 1 finely chopped onion
  • 1/4 cup (60 mL) all-purpose flour
  • 3 cups (750 mL) Milk heated
  • 1 tsp (5 mL) Dijon mustard
  • 2 cups (500 mL) shredded Canadian old Cheddar cheese
  • 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese
  • 1 can (28 oz/796 mL) diced tomatoes drained
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper

Preparation

Cook macaroni according to package directions; drain well.

Meanwhile, in heavy saucepan, melt butter over medium heat; cook onion until softened. Add flour and cook, stirring, for 1 min without browning. Gradually whisk in milk until smooth; whisk in mustard. Cook, stirring often, for 10 to 12 min or until thickened (do not boil).

Remove from heat; stir in Cheddar and Parmesan cheeses until melted. Drain tomatoes again and stir into sauce along with salt and pepper. Pour over macaroni and toss to coat.

Tips

Buy a wedge of Parmesan cheese and grate it yourself for the best flavour.

For the Adventurous: Add 1/4 cup (60 mL) chopped fresh basil along with the tomatoes.

Healthy Eating Tip: Say cheese- Did you know studies suggest that eating aged cheese, like Cheddar, may help reduce cavities and root decay? Cheese is also packed with nutrients like high-quality protein, making it a great choice for vegetarians.

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Nutrition

Nutritional Information

per serving
Energy: 720 Calories
Protein: 35 g
Carbohydrate: 81 g
Fat: 29 g
Fibre: 5.1 g
Sodium: 1550 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 69 % / 764 mg
Folate: 89 %
Phosphorus: 60 %
Niacin: 54 %
Riboflavin: 53 %