Cooking with the Kiddo: Mac and Cheese Style

In this day and age of over scheduling the kiddos, it is awesome to discover a lesson or a class that the kid totally enjoys. And actually loves. And wants to return to again and again.

Such was the case with Sur la Table's cooking class for kids. My son attended a three-day course last summer with two of his cousins, and he absolutely loved it. We make a few of the recipes at home including this Three Cheese Mac and Cheese.

It is super decadent, so I don't make it on a regular basis. But it is a delicious treat, and I love when my son helps out with the preparations. I have tried many mac and cheese recipes over the years, and this one is totally at the top.

This is prepared on the stovetop only - no oven time is needed. The recipe calls for whole milk, but I used 2 percent because that's what we have in the house. It worked just fine.

Here's a pic of the deliciousness with my turkey burgers. Click here for the turkey burger recipe.

I really enjoyed cooking with my son. It teaches him to not be scared of the stove and oven. He is learning how to use appliances and the purpose of different utensils, pans and devices. It also get him to see how ingredients change and the process of how a dish comes together. I love when he cooks with me, even if it means I'm moving a bit slower. It's time together, so who cares?! Here he is getting his whisk on:

Three Cheese Mac and Cheese
By Sur la Table
4 servings

3 Tbsp. unsalted butter
3 Tbsp. unbleached all-purpose flour
2 1/2 cups whole milk, plus more as needed
Sea salt
1/4 tsp. dry mustard
1/8 tsp. freshly ground black pepper
1 1/2 cups grated cheddar cheese, plus more as needed
1 1/2 cups grated mozzarella cheese, plus more as needed
1/4 cup grated parmesan cheese
8 ounces elbow macaroni

To prepare the sauce base: Melt the butter in a medium saucepan over medium heat. When the butter is melted, whisk in flour until smooth and continue to cook for 2 to 3 minutes, whisking frequently.

Slowly pour in the milk, whisking continuously. If the sauce gets lumpy, continue whisking until smooth. Reduce heat to medium-low and simmer, whisking frequently, until creamy and smooth, 7 to 8 minutes. Add 1 1/2 tsp. salt, mustard and black pepper.

To prepare the mac and cheese sauce: Remove sauce base from heat and add cheese. Whisk until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper.

Meanwhile, bring a large pot of water to a boil, add generous season of salt. Add noodles and cook according to package directions. Drain well in colander, return to the pot, and then toss with the sauce until thoroughly coated. Reheat over low heat if necessary. The consistency of the mac and cheese can be adjusted as needed. Thin it out with milk or make it creamier by adding more cheese.

Healthy Yum Yums

Farro is an ancient grain, and I'm so glad it is in my life in current times. With the surge in the popularity of whole grains i.e., quinoa, brown rice, bulger, barley, etc. etc., farro is readily available in your everyday grocery store. 

I find it chewier than barley, and I think it takes on flavors more fully than barley as well. This salad kept for several days in my refrigerator, since I was the only human living in this house who actually ate it. It's great to lunch on after a weekend of over indulgence. And the fact that it lasts for awhile and still tastes delish is good news for all of you meal-planning peeps out there.

I used regular broccoli. The salad is a really nice mix of flavors and textures.

This is the recipe straight from the Smitten Kitchen Web site, which I must say is fabulous!

Broccoli Rubble Farro Salad

From Smitten Kitchen

(2 robust servings or 4 more petite ones)

Salt

1 cup semi pearled farro

1 pound broccolini or regular broccoli

4 Tbsp. olive oil

2 garlic cloves, minced

Red pepper flakes to taste

Finely grated zest, then juice of 1 lemon

Freshly ground black pepper

4 ounces pecorino romano cheese, grated or ground in a food processor.

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot (I’m totally okay with some errant leftover broccoli flecks and vitamins here, if you’re not, use another pot of salted water) and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.

Chicken Sausage, Kale and Bean Soup

Kale, beans and sausage go hand in hand in hand. So this soup is a perfect marriage of the three.

My Chicken Sausage, Kale and Bean Soup can be rocked out in less than 45 minutes. If you can find chicken sausage bulk style pick that up for this soup. But if not, you can just cut off the casings and proceed with the recipe. A flat-edge wooden spoon is great for breaking up sausage links.

I use a package of baby kale because it is just good to go. No stemming or chopping is necessary.

This soup is packed with protein and veggies. It freezes really well, too!

Chicken Sausage, Kale and Bean Soup
Makes 6 servings

1 pound chicken sausage, casings removed
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 19 ounce Cento cannellini beans, drained and rinsed
4 cups low sodium chicken broth
2 cups water
1 inch piece parmigiano rind
5 ounces baby kale
1 Tbsp. olive oil
Salt and pepper to taste
Serve with grated parmigiano cheese

In a large soup pot over medium heat, add olive oil and brown chicken sausage. Crumble with a flat-edge wooden spoon while the sausage browns. Once browned, remove to a plate. Set aside.

In the same pot. Add carrots, celery and onion. Saute over medium heat until onions are golden. Add garlic cloves, salt and pepper and Italian seasoning. Cook for two more minutes.

Add broth, water, cheese rind and beans.  Bring to a boil. Lower the heat and simmer partially covered for 20-25 minutes or until vegetables are tender. Add sausage and kale to soup. Cook for five more minutes. Adjust seasonings if necessary. Serve with a sprinkle of parmigiano cheese.