It can be challenging to find a lunch meal that everyone loves. So when I do find one, I stick with it…and make it frequently. Homemade macaroni and cheese is just such a meal. The kids have been eating this at least once a week for about two years now. I sure hope they don’t tire of it, because the creative juices do not flow when it comes to what to make for lunch.

Mac and cheese doesn’t get any more rich and creamy than this, plus it is surprisingly fast and easy.

Ingredients you’ll need:

1 lb. pasta–our favorites: elbow, penne, shells, spiral

3 Tablespoons butter

3 Tablespoons flour

2 cups milk

1 teaspoon salt

2 cups shredded cheddar cheese

Directions:

Boil a pot of water.

Once it’s boiling, pour the pasta in and stir it up.

Meanwhile, melt the butter in a saucepan. As the butter is melting, cook the milk in the microwave for 2 minutes to get it warm.

Add the flour.

Whisk the butter and flour together until no clumps remain; let cook for about a minute over medium heat. As it cooks, you can explain to your children that this is called a roux. They can then impress their friends by telling them that they know the meaning of a french cooking term.

It will be nice and bubbly while it cooks. This part of the cooking process is Jake’s favorite, because it combines science with food; it is precisely what makes the cheese sauce thick.

Now you’re ready to add the warm milk. You could add it cold, but it won’t mix with the roux as well.

Whisk it over medium heat until smooth. Add salt. Make sure the lid on your salt shaker is firmly attached. It would be instant cheese sauce disaster if the lid fell off while pouring salt into the pot.

Continue cooking and whisking until the sauce bubbles a bit and becomes thick.

Turn off the heat and add the cheese. Stir until smooth.

Drain the pasta.

Stir in the cheese sauce.

Enjoy.