A more sophisticated version of a childhood favorite, this recipe features more complex flavors for your child’s developing culinary palate. You can play with this dish and add veggies and other favorites as you become more comfortable with the ingredients. Enjoy!
Makes 10 servings
1⁄2 cup + 2 tablespoons butter
8 slices whole grain bread (crusts removed),
cut into 1⁄2-inch squares
51⁄2 cups whole milk or rice milk
1⁄2 cup unbleached or all-purpose flour
1⁄2 teaspoon sea salt
2 teaspoons wheat germ
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon ground red pepper
4 cups grated Cheddar cheese
11⁄2 cups grated Romano cheese
pound elbow macaroni
1⁄2 cup soft tofu, drained and cubed very small
Preheat the oven to 375˚F. Butter a 9 °— 11-inch glass baking dish.
Melt 4 tablespoons of the butter and toss with the bread. Set aside.
Warm the milk in a medium saucepan over medium heat, stirring frequently.
Melt the remaining 6 tablespoons butter in a large pot over medium heat. When the butter starts to bubble, add the flour and whisk the mixture for about 1 minute. Slowly whisk in the hot milk. Continue cooking the mixture, stirring continuously, until the liquid
bread cubes on top.
Bake for 30 minutes, or until the cheese mixture bubbles and the bread cubes brown.
“Putting a twist on classics expands my son’s palate and can be an opportunity to make traditional foods fresh and healthy.”