A classic kid’s favourite, done the right way. This dish is a hit at my Kid’s Lunch Program. Skip the boxed versions and make it yourself!

RECIPE INSTRUCTIONS

1. Bring a large pot of water to a boil and add the macaroni. Boil until just tender, about 10 minutes. Drain and place in a bowl.

2. Meanwhile, in a small saucepan, add the stock, milk and flour. With the heat off, whisk until the flour is dissolved, otherwise it will not be smooth.

3. Bring to a slow boil, then turn the heat down and simmer for 3 minutes or until slightly thickened. Add the salt and pepper, the Parmesan and three-quarters of the cheddar cheese. Cook for 1 minute.

4. Pour over the macaroni, mix well and garnish with the remaining cheddar.

INGREDIENTS
8 oz dried macaroni shells
3/4 cup chicken (or vegetable) stock
1 cup milk (I used almond milk, but regular milk would work too.)
2 ½ Tbsp all-purpose flour
pinch of salt and pepper
3 Tbsp grated Parmesan cheese
1 cup shredded cheddar cheese

NOTES
Makes 4 servings

Calories 368
Fat 8.9g
Saturated Fat 5.4g
Cholesterol 30mg
Sodium 386mg
Carbohydrates 53g
Fibre 1.9g
Protein 18g