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I know it may seem kind of gross from the picture, but cornflakes really give this baked macaroni and cheese the crunch kids love. Here’s how it goes:

Ingredients:

1 pkg whole wheat penne

1 large container of 9% gvina levana (white cheese in Israel)

1 tbsp butter

2 tbsp flour

4 slices gilboa/emek yellow cheese

2 -3 cups milk

1 cup cornflakes

Directions:

Cook ┬ánoodles as directed and set aside. Place butter in medium saucepan and melt. Add flour to make a roux (should look very dry). Quickly add milk and stir. Milk should thicken. Stir for about a minute then add cheese. Stir until the cheese melts and set aside. Pour container of white cheese into the mixture and mix, then pour into bowl with noodles. Gently mix then pour noodle mixture into 9×13″ pyrex dish. Sprinkle with Kelloggs Cornflakes (Telma also works- that’s the one in the picture- but Kelloggs tastes much better!)

Bake at 180 F for 1/2 hr.

Prep time: 10 min

What’s also great about this recipe is the amount of cheese and milk you can sneak into it. And the whole wheat noodles are a healthy choice! Add sliced veggies like carrots, peppers, and cucumbers (note: serve the veggies first to help the kids hold out their appetite while the noodles are in the oven)

Note the happy child in the picture. Next week I’ll post the recipe for that orange soup!

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