Macaroni and Cheese in the blue box is an occasional lunch for my Little Chefs. When we found Robert Irvine’s Bechamel Mac and Cheese Little Chef C knew we HAD to make it! She wanted to make sure it was cheesy enough, but was a little perplexed about using two different cheeses.
  There were 3 saucepans on the stove which was amazing and hard for a Little Chef to keep track of what goes in what. Sometimes it is hard for a grown Chef to keep track! She was cooking the pasta in one, the milk that she had to constantly stir was in another, and the butter was melting in the third. I definitely was helping her keep track of what needed to happen in all three!
     Little Chef C said, “It was easy to start off, then we had to hurry up because there were so many things to do.”  That is exactly right! We were a little tripped up on the roux AGAIN! We read the directions over and over making sure we did exactly as instructed. This is where the potatoes became a disaster! After a while Little Chef C said, “it looks like it is thickening.” Then after another minute, “it really is thickening, it looks like it is all thick it looks done.”
  She decided it was done so we added it to the milk…even thought it really was not thick. She finished off the recipe and was excited to let her sisters try it! Little Chef A was very polite and said, “hurry and try it first because I really want to try it.” They all LOVED it. Little Chef A and C were counting how many helpings they were having. (After the initial helping the following helpings are a small fraction of the size! To them it doesn’t matter, it counts no matter how big or small!)

 Little Chef D said, “I like the flavoring.”

Little Chef A said, “It is very delicious.”

Little Chef C said, “The yellow sauce we thought it wasn’t going to taste good like the potatoes but it does!”

   Even though I do not think the roux was done correctly it tasted well! We seem to have some problem with making a roux. Maybe we should practice just the butter and flour part over and over until we can get it right! Seems so easy. I wonder what we are doing wrong causing it to not thicken? Ideas???

Robert Irvine

  • 3/4 cup whole milk
  • 1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Cheddar
  • 4 cups cooked macaroni pasta

Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.

Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux). Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.

Linking to: Lady Behind The Curtain,

Live Laugh Rowe
Mz Helen’s Country  Cottage

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