Macaroni and cheese makes me happy, and this is my favourite of the many recipes I’ve tried. I’ve translated it from one of our favourite Quebec tv shows, Cuisine futée parents pressés.
As with all my recipes, it doesn’t take much prep and it doesn’t make a big mess! (Except on your kids’ faces.)
I try to choose “healthier” pasta when I make it, but my husband recently made it using normal macaroni, and oh my gosh I love gluten! Make sure you use a nice, flavourful cheddar: extra aged is the best! The original recipe calls for skim milk powder, but we don’t find it necessary. The original recipe also calls for pizza sauce, which I never have on hand. I use whatever pasta sauce in the fridge.
You just need two pans: one to make the sauce and one to cook the noodles!
Serve with some salad and you’ve got a meal! The set up above is part of my new dinner routine with Cub. I provide a “known food” (toast) and put out dessert straight away (fruit purée). Then he gets to choose what to eat. This was the first night he chose some macaroni and cheese! (After he’d had some toast, fruit purée and a nibble of salad.)
- 300 g. of macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 1 cup aged cheddar
- 1/4 cup parmesan
- 3 tbsp pasta sauce
- Cook your macaroni as per package instructions.
- Make your roux by melting the butter and whisking in the flour. Cook for 2-3 minutes before adding 1/2 cup of milk. Whisk well.
- Add the rest of the milk and bring to a boil, constantly stirring. Reduce heat after bringing to a boil. Add the grated cheese, sauce and parmesan and mix til melted.
- Mix sauce with the pasta and serve!