(a.k.a. Macaroni and Cheese)
William has recently discovered they joys of macaroni and cheese: first with a quick and simple home made version, then with my favorite frozen natural brand. And yes, he is a fan of both!
This is adapted from a Joy of Cooking macaroni and cheese recipe, but I've simplified it. Just remember that all of the ingredients are "1" measurements:
1 Tbsp butter or oil
1 Tbsp flour
1 cup warm whole milk
1 cup shredded cheese (I like organic sharp cheddar)
cooked pasta (I made whole wheat fusilli)
Salt & pepper to taste
Start by measuring your milk and putting it in the microwave for a minute to warm.
Make a roux by melting the butter over medium heat in a saucepan, then whisking in the flour with a fork/whisk. Continue to whisk over heat until roux begins to darken to a golden-tan color, then slowly pour in milk while continuing to whisk. Keep on whisking gently until white sauce begins to thicken, then slowly stir in the shredded cheese. Add salt and pepper to taste and pour over warm pasta.
Adventurous/Adult options: Instead of all cheddar, try 1/2 crumbled gorgonzola, bleu cheese or goat cheese! Try adding fresh garlic or garlic powder, and/or your favorite herbs/spices! Add steamed veggies (peas, zucchini, yellow squash, spinach) and/or cooked meats (grilled checken, salmon, shrimp) to the pasta for a rounded meal!
Don't have the 10 minutes it takes to boil water for pasta and make this sauce? Try William's second favorite macaroni and cheese to date, Amy's Macaroni and Cheese, from the freezer section. It is all natural, and even comes in a "Soy Cheese" or "Rice Pasta" version for people with food sensitivities/allergies. I plan to keep some of these in the freezer at all times!