# YES-PLEASY MAC-AND-CHEESY

**Serves 6**

A roux of butter and flour
thickens this creamy,
cheesy sauce. Mix it with
bite-size pasta, and you
have a classic bowl of stovl

......

**1** pound elbow macaroni or other short
pasta shape
**2** cups whole or 2% milk
**4** tablespoons (½ stick) unsalted
butter
**¼** cup all-purpose flour
**¾** teaspoon fine sea salt, plus more if
needed
Ground black pepper
**1 (8 ounce)** block mild or medium
cheddar cheese, shredded

**1.** Bring a large pot of water to a boil over high heat. Add the
macaroni and cook according to the package directions until it is
tender but still a tiny bit firm. Drain.

**2.** Microwave the milk in a glass measuring cup for 1 minute or until it
feels warm; set aside.

**3.** Meanwhile, melt the butter in a medium pot over medium heat.
Sprinkle the flour on top and cook, stirring without stopping, until
little bubbles appear and the mixture gets darker in color, about
2 minutes. Add the salt and some pepper. Slowly pour in the warm
milk, stirring as you go, until it's all mixed together. Cook until the
sauce is thick and bubbly, about 2 minutes.

**KITCHEN TALK:** You can also make this dish with pasta shapes like penne,
rigatoni, fusilli, gemelli, mini shells, or ziti. No pasta? No problem! Pour the cheese
sauce over cooked broccoli. Mac and cheese is a great dish for a club to cook. Ask a
grown-up for help using the stovetop, draining the hot pasta, and slowly pouring in
the milk while you stir.

---

**4.** Add the cheese one handful at a time, stirring after you add each
handful until it's all completely melted and the sauce is smooth.

**5.** Add the macaroni to the cheese sauce and stir well to coat the
noodles. Taste and add more salt and pepper. Serve while it's hot
and gooey.

**The "mac" of mac
and cheese comes
from macaroni.**

**Roux
sounds
like "roo"!**

The picture is on
the next page!