Macaroni
and Cheese
Flaked tuna and peas add color and nutrition to a favorite - Macaroni
and Cheese. Pastas such as Rotini (spirals
or twists), Farfalle (bow ties), or Conchiglie (medium shells) can be
substituted for elbow macaroni. Add a
little olive oil or butter to the pasta cooking water to help prevent it from
sticking to the bottom, or each other.
For safety, ask as adult to cook and drain the macaroni. Leave the kitchen very clean.
Recipe:
2 cups cooked whole wheat
elbow macaroni, drained
2 cups shredded Cheddar
cheese, divided
1 large egg, beaten
1/3 cup sour cream
2 tablespoons unsalted
butter, softened
2/3 cup milk
1 3-ounce pouch tuna, flaked
3/4 cup frozen peas, thawed
Kosher salt and fresh
ground pepper to taste
Preheat oven to 350-degrees.
Cook the macaroni according to package directions and drain. Place in a large bowl and while still hot
stir in 1 cup of the Cheddar cheese. In
a separate bowl, stir together the egg, sour cream, butter, milk, flaked tuna,
peas, and seasoning and spoon into the macaroni mixture. Stir to mix and spoon into a 9 x 9 x 2-inch
baking dish coated with a spray of canola oil.
Sprinkle remaining cheese over.
Bake for 30-35 minutes.
Yield: 4 to 6 servings.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist