Our girl made dinner for the family tonight! She needed to complete a project and we needed to eat. Those two things lined up beautifully on this sunny-then-very-stormy Thursday evening, so we spent some time in the kitchen together—Livia with pots and pans and ingredients and me with my camera and some verbal guidance. The end result was that Livia learned how to make a roux, a cheese sauce, and she honed some stovetop skills she’s been developing over time. The mac and cheese was good, though next time we agreed to add sharp cheddar for more of a kick. Recipe posted below.
Ingredients:
16 ounces elbow macaroni
1⁄4 cup butter
1⁄4 cup flour
1⁄2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or 8 ounces cheddar cheese
Directions:
– Cook macaroni according to package directions.
– In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
– Cook and stir until bubbly.
– Stir in cheese a small amount at a time until fully melted.
– Drain macaroni; add to cheese sauce; stir to coat.