Cheesy Macaroni with Cucumber Sticks
Tender macaroni with melted cheese and thin cucumber sticks on the side. A quick lunch for a little one.
- Time
- 20 min
- Serving
- 238 kcal
- Ingredients
- ≈ $0.51
- Protein
- 9 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 40 g
- 2 Hard cheesepack 200 g ≈ $2.70 15 g
- 3 Butterpack 180 g ≈ $1.58 5 g
- 4 Cucumbers≈ $3.67 per kg 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 2 liters of water to a boil in a pot over high heat. Wash the cucumber4 and peel it.
Add the macaroni and cook for 8–10 minutes until tender, stirring occasionally. Drain the water.
Grate the cheese finely.
Return the macaroni to the pot, add the oil and cheese. Stir over low heat for 2–3 minutes until the cheese melts and the mixture becomes smooth and stretchy.
Cut the cucumber4 into thin sticks about 4 cm long.
Serve the macaroni on a plate with the cucumber4 sticks on the side. Eat immediately.
Tips
- Why it works
- Use medium heat after boiling to prevent pasta from breaking; high heat after boiling causes uneven cooking and mush.
- Substitutions
- Replace cucumber with radishes (40g) for a sharper bite; swap butter for margarine (5g) if avoiding dairy.
- Common mistakes
- Overcooking pasta turns it mushy. Check texture at 7 minutes, not by timing alone; it should resist a fork.
- Storing and reheating
- Eat fresh; cheese sauce separates if refrigerated. Freeze without cucumbers for 2 months; reheat in microwave for 1 minute.
- Serve with
- Pair with a simple tomato soup (200ml per person) for a balanced lunch, or serve with a side of canned tuna (50g).
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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