Macaroni and Cheese

When our granddaughter comes over after gan (preschool), this is her favorite lunch. Even with salad (which, like most Israelis, she's eaten since she was little) I can't seem to make enough to satisfy her appetite.

What's the big deal?

It's a good way to introduce healthy whole wheat pasta.
Tomato sauce adds flavor, so you can use less (high fat) cheese.
The attractive rosy tint hides the fact that the pasta is brown.
Homemade is better than the highly processed, over-salted boxed variety.
You can make it all in one pan, so it's quick and easy.

Otherwise, it's really just homemade macaroni and cheese: Start with whole grain pasta. Make a white sauce. Add a little cheese and some pasta sauce. The quantities are up to you. Here's the "recipe":

Start by boiling whole wheat pasta (children especially enjoy shapes like bowties and corkscrews). When it's cooked "al dente" (with a little bite to it – not mushy), drain it and rinse in a colander. Let the excess hot water in the pan evaporate for a minute or two.

Heat a spoonful of canola or olive oil in the same pan. Mix in a tablespoon or so of flour and mix together, stirring frequently, to make a paste. Cook for a minute or two, stirring all the time. (A whisk is good for this.) Gradually pour in about a cup of low fat milk, whisking constantly to prevent lumps. Bring the sauce to a boil and let it simmer for a minute or two on low heat, stirring occasionally.

Remove the pan from the heat and stir in a handful of grated cheese (I like cheddar). Stir it into the sauce until it melts. Now add pasta or tomato sauce (homemade or purchased – I like the kind with chunky pieces of vegetables in it) until it turns a lovely rosy pink color. Add the drained pasta into the sauce. That's it! Serve now or refrigerate and microwave it later.

What do we do after lunch? This week we painted each other's nail's. For a savta (grandmother) who raised three boys and no girls, I was in heaven!