The all-time classic comfort food. A tasty take on mac and cheese using diced tomatoes. It will have both adults and kids alike scooping up seconds (or thirds). This recipe is taken from the 2001 Milk Calendar.
- 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
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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|