Baked Mac and Cheese
This comforting and cheesy pasta bake with a crispy breadcrumbed top will have you thinking about the many textures, temperatures and aromas experienced through this dish. As you prepare this mac and cheese you will be using multiple cooking techiques including boiling and baking. When you take your first bite make sure to think about how many of the 5 tastes you can identify.
Yield: 6 servings
Ingredients :
2 1/4 cups dry scoobidoo macaroni
3 tbsp butter
3 tbsp whole wheat flour
2 cups milk
1 1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheese
3 stalks broccoli, chopped
1/2 cup breadcrumbs
2 tbsp parmesan* (optional)
*Ingredients not provided in meal kit
Equipment:
Cutting board & Knife
Mixing spoon
Medium saucepan
Whisk
Strainer
Measuring cups and spoons
2 quart baking dish or 8x8 pan
Directions:
Preheat oven to 350 degrees. Grease a 2 quart dish or 8x8 pan.
Bring a pot of water to a boil; add 1 tsp of salt to the water. Add macaroni to the boiling water and cook according to package instructions but reduce the cooking time by 1 minute.
When the pasta is almost done but still firm, grab an adult helper to drain it and set aside.
In another skillet or pot large enough to hold the pasta, melt the butter.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk 1 cup at a time and whisk to remove any lumps and add the salt and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in cheese and whisk until smooth and melted. Turn off the heat.
Stir the pasta and chopped broccoli into the sauce and pour mixture into a greased pan. Top with breadcrumbs and parmesan, if using.
Bake for 20-25 minutes or until browned and bubbly.
Optional: Broil for 1-2 minutes for a crispier top.
