Recently I’ve been teaching my kids to cook. I figure I’m equipping them with the life skills they may need if they ever choose to leave home. There’s every chance Ollie may live here for ever, still climbing into bed with me and the cat every morning until the day I die, but we live in hope.
A few nights ago, Melie made macaroni cheese for dinner, which she loves. The main benefit of learning how to make macaroni cheese is the need to make a bechamel sauce. Once your children have this mastered, you open up a world of dishes. In this version, we added the flour to the bacon and onion in fat they’d been cooked in, which reduced the risk of the sauce going lumpy once the milk was added.
Anyway, give it a go with your kids. Feel free to add your own spin with extra herbs, different meats (shredded chicken would work) and cheeses (parmesan would make this a bit more sophisticated). You could also top this with panko or bread crumbs, although I didn’t.
500g tubular pasta (I used penne)
4 rashers streaky bacon, chopped
1 onion, finely chopped
1/4 cup flour
2 cups milk
2 cups grated cheese, plus extra for topping (I used a combination of tasty cheddar and mozarella)
salt/pepper to taste
- Heat the oven to 200ºC.