Mac and Cheese
By Connor Forbes
My kids love mac and cheese. Probably the same for most kids. Ooey, gooey, cheesy goodness. What’s not to like. So, we had a beach day a couple weeks ago and I made mac and cheese when we got home.
It took about as long as it took for the pasta to boil to make the roux and we ate it shortly after that. I mixed in a bunch of mozzarella cheese, which made it extra stringy, but is not normal, and may not be for everyone.
So, I’ll just stick to cheddar in this recipe. Likewise, I also used bow tie pasta but will write this with macaroni. I added in peas for extra protein, and they are a nice little pop in the mouth. But feel free to leave them out if that is not your jam.
So let’s make mac and cheese!
- 2 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups water
- 2 cups shredded cheddar cheese
- 16 oz macaroni pasta
- 8 ounce frozen peas (optional)
Pull peas out of the freezer and set aside on the countertop.
In a pasta pot, boil water and cook your pasta.
While the pasta is cooking, heat the water in a small sauce pan until hot. It doesn’t need to be boiling but can if you forget about it.
In a large pan, melt the butter on medium low. Add in the flour and mix. This will make a thick paste. Add in the hot water slowly while constantly mixing. This will be your roux.
Add the cheese into the roux and continue mixing until evenly melted. This is your cheese sauce.
Put the peas in the strainer you are going to use to separate your pasta from the water. Strain your boiling pasta water directly over the peas. The pasta can also go into the strainer.
Mix your pasta and peas into the cheese sauce and mix thoroughly. Plate and EAT!
For more Connor Cooks recipes, visit www.zapinin.com/connor-cooks.