With back to school in full swing, this is the year to start adding more recipes to your lunch routine! On Sept. 9th, Workman Publishing, an independent publisher producing award-winning calendars, cookbooks, parenting guides and children's titles is releasing a new ebook called Bring Your Lunch by Califia Suntree. More than a cookbook, Bring Your Lunch ends the cycle of boring lunches and guilt with recipes that focuses on innovative, doable strategies for packing healthy, delicious and economical lunches all week long.
We're thrilled that our Stöh lunch tote will be included in Califia's list of recommended products!
And we'd love to share with you one of the recipes from Bring Your Lunch by Califia Suntree right here!
Mac & Cheese with Herbed Walnut Topping
Serves 6 to 9
Replacing white-flour pasta with whole wheat and the traditional bread crumb topping with toasted, herbed walnuts makes this a lunch that you can feel good about. It still delivers on the gooey, melty creaminess front—which is, after all, why we all need a plate of mac ’n’ cheese every so often. Call it casserole therapy. Cut into squares or baked in a jumbo six-cup muffin tin and frozen, this one is there for you when you need it.
This is an excellent way to use up those nubbins of cheese that tend to pile up in the fridge—try any combination of meltable cheeses, such as Cheddar, mozzarella, fontina, Gruyère, Swiss, and Jack.
3 tablespoons unsalted butter, plus extra for the pan
1 box (13 ounces) whole wheat short pasta (such as rotini, penne, or elbow macaroni)
3 tablespoons all-purpose flour
3½ cups milk (not skim)
1 clove garlic, crushed
4 cups grated cheese (about 12 ounces; see headnote)
Salt and freshly ground black pepper
½ cup finely chopped walnuts (about 6 ounces)
2 teaspoons Italian seasoning (see Note, page 86)
Note • This recipe will fill nine jumbo muffin cups; you will need to bake in batches if you have only one tin. It will not work in a regular-size muffin tin unless you use paper cupcake liners.
STORAGE & SERVING: Wrap each square or “muffin” tightly in aluminum foil. Store them in a large zip-top bag in the freezer. Thaw overnight in the fridge. When you’re ready to eat, remove the foil and microwave about 2 minutes until hot, or leave in the foil and reheat in a 375°F oven about 15 minutes.