As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.
As I mentioned in last week’s Kids in the Kitchen post, my oldest son is headed off to college in a matter of days and the thought of only having four of my six children under my roof is a bit scary to me. I don’t do well when I am not in control of all aspects of my life (aka “a control freak”) and I don’t like this new phase of life one little bit.
There will be a big gap in our home in a few days. Honestly, once he leaves, who will I have one sided conversations with or who will steal my towel every morning? Who will wait to load the dishwasher until 1:00 in the morning or tease his baby sister until she cries? The Jones home will just be all skiwampis without him.
This Homemade Macaroni and Cheese is my college-boy’s masterpiece in the kitchen. He makes it at least twice a week and I’m glad he makes this great recipe instead of the nasty, neon orange crap in the box. So much healthier than the fake stuff, not to mention a thousand times tastier as well!
- 1 lb box pasta
- 4 Tb butter
- 5 Tb flour
- 2 C milk
- 3 C freshly grated cheese
- 1/4 C freshly grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Cook pasta according to the directions on the box and drain.
- In a medium saucepan over medium high heat, melt the butter and then whisk in the flour. Keep mixing while the mixture cooks for about 30 seconds. Add the milk while whisking briskly, being sure to get into the corners of the pan. Bring to a boil and allow the sauce to thicken. Add the cheese and all the seasonings, then mixing until the cheese melts completely. Add the sauce to the pasta and serve.