what’s for lunch?
Filed Under Stuff, Tips & Tricks | August 27, 2010
We’re finishing up our food-themed week with fresh ideas for what to put in your eco-friendly lunch bags and reusable baggies. If you’re like us you may find it challenging to think beyond sandwiches and fruit. As always Epicurious has come to the rescue yet again with a whole series of articles of recipes and tips for back to school lunches but if you like something more tangible, then there’s My Lunch Box.
The creation of Hilary Shevlin Karmilowicz, a former chef who’s a mum and cooking teacher together with illustrator Rebecca Bradley, My Lunch Box is actually a recipe box stocked with 50 recipes, 15 cards to fill with your own faves and stickers to make your go-to recipes stand out. With recipes for mains, sides and treats, tips on food combining and packing tips, you’re bound to find some recipes here that will appeal to your child, especially since many of recipes are designed for you to make together. Though not all the recipes are the healthiest we’ve seen, the box is full of lots of good choices and ideas and frankly, we need all the help we can get, which is why we’re highlighting their recipe for macaroni and cheese for you to kick start your school year with a cheesy punch:
Easiest Cheesiest Mac and Cheese
5 Servings
20 minutes
Equipment:
- Large pot
- Colander
- Measuring cups and spoons
- Medium pot
- Wooden spoon
- Thermos
Ingredients:
- 8 cups water
- 1 tablespoon salt
- 2 cups dry macaroni
- 2 cups Velveeta cheese, cut into chunks
- 1cup low fat shredded mozzarella cheese
- 2 cups low fat milk
- ½ cup shredded carrots
- ½ breadcrumbs
Directions:
- In a large pot place the 8 cups of water and salt. Bring to a boil and cook the macaroni for 8 to 10 minutes. Drain the macaroni in the colander and pour back into the pot. *
- In the sauce pan over medium heat place the cheese, milk and carrots. Stir the cheese mixture until all the cheese has melted.
- Once the cheese has melted pour it into the pot with macaroni. Stir until all the pasta is coated with cheese sauce.
- Spoon into a preheated thermos, sprinkle with breadcrumbs and it is ready to go!
Helpful Hints:
The macaroni and cheese can be made up to two days in advance and stored in a large baking dish. (9 by 12 inches). When ready to use for lunch just heat in a 350-degree oven for 20 minutes or spoon out enough for as many servings as you need and reheat on the stove or in the microwave.
If storing in your thermos for lunch, heat the thermos up before filling with hot soup. Heat by placing boiling hot water in the thermos for 15 to 30 minutes before filling. This will help ensure the soup stays hot.
Don’t forget your spoon!
Fun Facts:
Did you know that there are over 2,000 varieties of cheese in the world?
Did you know that macaroni and cheese is the #1 cheese recipe in America?
What do you call cheese that’s not yours?
Notcho ( not yours) cheese
Menu Ideas:
Pair macaroni and cheese with broccoli trees and a yogurt parfait for dessert.
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