Baked Macaroni and Cheese

Makes 2 servings


  • 1 cup (250 mL) of whole grain elbow macaroni
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) all-purpose flour
  • 1 tsp (5 mL) mustard powder
  • ½ cup (125 mL) prepared Enfagrow® A+ ® Toddler Milk Flavour
  • ½ cup (125 mL) 2% Milk
  • 1/8 cup + 2 tsp (40 mL) yellow onion, finely diced
  • 1/3 bay leaf
  • ¼ tsp. of paprika
  • 1/3 large Omega-3 egg, beaten
  • 4 oz (120 g) sharp cheddar cheese, shredded
  • Salt and pepper to season


  • 1 tbsp (15 mL) butter
  • ¼ cup (60 mL) of panko bread crumbs


  1. Preheat oven to 350 °F (180 °C)​
  2. In a large pot of boiling, salted water, cook the macaroni according to package directions until tender but firm.
  3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it’s free of lumps.
  4. Stir in the milk, prepared Enfagrow® A+ ® Toddler Milk Flavour, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  5. Add the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
  6. Fold the macaroni into the mix and pour into a casserole dish. Top with remaining cheese.
  7. For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  8. Bake until the top is golden brown.
  9. Remove from oven and rest for five minutes before serving.

Food Guide Serving Equivalents:

1 serving of grain products

2 serving of milk and alternatives

Nutritional Information per serving

Selected Key Nutrients Amount
Calories 684 kcal
Fat 37 g
DHA (a type of Omega-3 fat) 18-26 mg
Protein 27 g
Carbohydrate 60 g
Selected Key Nutrients % Daily Requirements per Serving*
Biotin >100
Thiamin (Vitamin B1) >100
Vtiamin A 71
Calcium 83
Iron 46

Note: Nutritional analysis is approximate and may vary depending on ingredient brands used and temperature of cooking
*Recommended Dietary Allowances/Adequate Intakes for toddlers 1-3 years of age

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