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.