63 lines
1.9 KiB
Markdown
63 lines
1.9 KiB
Markdown
# YES-PLEASY MAC-AND-CHEESY
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**Serves 6**
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A roux of butter and flour
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thickens this creamy,
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cheesy sauce. Mix it with
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bite-size pasta, and you
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have a classic bowl of stovl
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......
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**1** pound elbow macaroni or other short
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pasta shape
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**2** cups whole or 2% milk
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**4** tablespoons (½ stick) unsalted
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butter
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**¼** cup all-purpose flour
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**¾** teaspoon fine sea salt, plus more if
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needed
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Ground black pepper
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**1 (8 ounce)** block mild or medium
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cheddar cheese, shredded
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**1.** Bring a large pot of water to a boil over high heat. Add the
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macaroni and cook according to the package directions until it is
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tender but still a tiny bit firm. Drain.
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**2.** Microwave the milk in a glass measuring cup for 1 minute or until it
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feels warm; set aside.
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**3.** Meanwhile, melt the butter in a medium pot over medium heat.
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Sprinkle the flour on top and cook, stirring without stopping, until
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little bubbles appear and the mixture gets darker in color, about
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2 minutes. Add the salt and some pepper. Slowly pour in the warm
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milk, stirring as you go, until it's all mixed together. Cook until the
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sauce is thick and bubbly, about 2 minutes.
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**KITCHEN TALK:** You can also make this dish with pasta shapes like penne,
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rigatoni, fusilli, gemelli, mini shells, or ziti. No pasta? No problem! Pour the cheese
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sauce over cooked broccoli. Mac and cheese is a great dish for a club to cook. Ask a
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grown-up for help using the stovetop, draining the hot pasta, and slowly pouring in
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the milk while you stir.
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**4.** Add the cheese one handful at a time, stirring after you add each
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handful until it's all completely melted and the sauce is smooth.
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**5.** Add the macaroni to the cheese sauce and stir well to coat the
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noodles. Taste and add more salt and pepper. Serve while it's hot
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and gooey.
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**The "mac" of mac
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and cheese comes
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from macaroni.**
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**Roux
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sounds
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like "roo"!**
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The picture is on
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the next page! |