Baked Macaroni, Tomatoes and Cheese Before Codi Miles skateboards with the other boys at lunchtime, the Grade 5 student loves to open his lunch box and find fruit and leftover macaroni and cheese. Steaming hot pasta has the energy from complex carbohydrates that Codi, an active 11-year-old, needs - plus the cheese is a good source of calcium, an essential mineral crucial for growing children. Double the cheese, if you like. This recipe is simple to serve for supper, and leftovers make a great packed lunch the next day. | | Ingredients | | �?nbsp; | 3 cups (750 mL) whole wheat elbow macaroni (12 oz/375 g) | | | �?nbsp; | 2 eggs | | | �?nbsp; | 1/3 cup (75 mL) milk | | | �?nbsp; | 1 can (19 oz/540 mL) stewed tomatoes | | | �?nbsp; | 1 can (10 oz/284 mL) tomato soup | | | �?nbsp; | 1 cup (250 mL) shredded Cheddar cheese | | | �?nbsp; | 1/4 cup (50 mL) fresh bread crumbs | | | | | | Preparation | | In large pot of boiling salted water, cook pasta until tender but firm, 6 to 8 minutes. Drain and return to pot.
In separate bowl, beat eggs with milk. Add to macaroni; cook, stirring, over low heat until no liquid remains and macaroni is coated, about 3 minutes. Remove from heat. Stir in tomatoes and soup, breaking up tomatoes with back of spoon.
Spoon half of the macaroni mixture into deep greased 8-cup (2 L) casserole dish. Sprinkle with 1/2 cup (125 mL) of the cheese; top with remaining macaroni mixture. Sprinkle with bread crumbs.
Bake, uncovered, in 375°F (190°C) oven for 25 minutes. Sprinkle with remaining cheese; bake until melted, about 5 minutes. Let stand for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) | |