Lunch
Real-Cheese Macaroni and Cheese
Real-food preparation with measurable portions for Laura's Barn classrooms.
No nut ingredientsPlanning yield: 10Contains dairy, wheat
Nutrition calculation pending ingredient labels and measured serving yield.
Measured serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Soft plain pasta only if on plan |
| Lil Cowpokes / Cowpokes | 12 months–2 years | 1/4 cup macaroni and real-cheese sauce plus 2 tbsp tender broccoli; use small pasta and soft pieces |
| Jr. Wranglers / Wranglers | 2–3 years | 1/4 cup macaroni and real-cheese sauce plus 2 tbsp tender broccoli; use small pasta and soft piecesStart here; teachers may offer more based on appetite. |
| Rodeo | 3–5 years | 1/2 cup macaroni and real-cheese sauce plus 1/4 cup tender broccoli |
Ingredients — 10 servings
- 12 ounces dry elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 10 ounces mild cheddar, freshly grated from a block
- 1/4 teaspoon salt
- 2 1/2 cups cooked broccoli, served separately
Laura's Barn standard
Verify every current product label against the no-nut rule and prepare allergy-adjusted meals separately.
Instructions
- Cook macaroni according to its package directions until tender. Drain.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Cook, stirring, until slightly thickened, about 3–5 minutes.
- Remove from heat. Add grated cheddar a handful at a time, stirring until melted. Stir in salt.
- Fold in macaroni. Serve warm with tender broccoli on the side.
Makes about 10 child servings. Measure finished yield before calculating classroom batches.
Infant guidance
Soft plain pasta only if on plan
Dairy-free adjustment
Use dairy-free cheese sauce
Vegan adjustment
Approved vegan mac and cheese
Nutrition note
Planning estimate per standardized serving. Verify current product labels and measured yield.