Well Fed Network

Posted by Chris Arpante on Kids Cuisine

I mentioned a couple months ago that there was a good possibility I would (temporarily) take care of a teen boy at the end of the school year.  Well, it looks like it’s going to happen in a matter of days.  And, what a pair we will make – a growing, 6 foot something, hungry teen and an old lady on a diet.  Yikes!  I don’t keep chips or soda in the house at all!  While that may not matter too many, chips or soda are my crack.  Plus, his eating habits have not developed into the healthiest and may not be the most receptive to new foods.

I am trying to keep everything in perspective while I plan, especially since I have to watch my budget like everyone else during the recession. As I have practiced the recipes in my “test kitchen” to be sure the two of us can eat the meals, I have come to believe that (1) less is more and (2) the boy needs to see the finished product, not the preparation.

Thus, my mission has become Project Teen2Eat, and it has grown into ten recipes.  I think that’s a pretty good place to start.  The first in my series?  Baked Macaroni and Cheese!  It is a Weight Watchers recipe, but he doesn’t have to know that.

Baked Macaroni and Cheese
A Weight Watchers recipe (5 points)

12 oz uncooked macaroni, elbow-type
½ cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 tbsp Dijon mustard
¼ tsp table salt
¼ tsp black pepper
1/8 tsp ground nutmeg
2 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese
Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper, and nutmeg. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

(I baked the Mac n’ Cheese in individual dishes.)