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
- 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
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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||69 % / 764 mg|