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.

Pasta e Fagioli

This cold dreary March is proving we still need some comfort food. The perfect solution: Pasta e Fagioli.

For best results, let it simmer for a long time. Give it like 45 minutes. And most importantly, cook the pasta in a separate pot of water. That way, all the wonderful broth isn't soaked up by the spongelike qualities of teeny tiny pasta.

Pancetta is an Italian bacon. In my opinion, it's not as fatty and bacony as American bacon. You can purchase it at Italian grocery stores, but even my good ole' Shoprite carries it. I like to buy a pound of it sliced and store it in the freezer. I just take out a couple of slices when I need them for a dish.

Pasta e fagioli is fabulous topped with a drizzle of olive oil and a bit of parmigiano. Serve with bread and vino, of course!

Pasta e Fagioli
Makes 8 servings

1 Tbsp. olive oil
2 slices pancetta, chopped
1 Tbsp. fresh rosemary, minced
1 tsp dried thyme
1 bay leaf
1 onion, finely chopped
2 small carrots, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
Salt and pepper to taste
1 19 ounce can Cento cannellini beans, drained and rinsed
1 14.5 ounce can diced tomatoes

1 inch piece of Parmigiano cheese rind (optional)
4 cups low-salt chicken broth
4 cups water
1 cup ditalini, tubetti or elbow pasta

In a large soup pot, heat olive oil over medium heat. Add pancetta. Stir frequently and cook until lightly browned. With a slotted spoon, remove pancetta to a small dish.

To the soup pot, add onion, carrots and celery. Stir to coat in oil. Add, rosemary, thyme, bay leaf and salt and pepper. Cook for 5-7 minutes. Add garlic. Cook for another minute or two.

Add cannellini beans, diced tomatoes, broth and water. Return pancetta to pot. Add parmigiano cheese rind, if using. Stir. Season with salt and pepper. Bring to a simmer. Cook partially covered for 45 minutes. Stir occasionally.

Fill a separate small pot with water. Bring to a boil and add salt. Cook pasta as directed on package instructions. Drain pasta.

Once soup has finished cooking after 45 minutes, add pasta.

Serve in bowls topped with a drizzle of olive oil and a sprinkle of grated parmigiano cheese.

Please note: You may need to add more water if you would like the soup more brothy.