Name: Mac 'n’ Cheese
Total time: 15 s
Yield: 4
Cuisine: Global
Ingredients: 500 grams Elbow pasta; 1/2 teaspoon salt; 3/4 cup Low fat cheddar shredded; 3/4 cup low-fat mozzarella cheese grated; 1 1/2 cup Carrot cut into cubes; 1 1/2 cup Broccoli florets; 7 Mediums Mushroom halved; 1 cup Green peas; 3 tablespoons fresh basil leaves chopped; 4 tablespoons Butter; 3 tablespoons Flour; 1 3/4 cup Low fat milk; 1/4 teaspoon Ground nutmeg; 1 pinch Ground Black Pepper

Let´s Cook

P = Steps performed by Parents; K = Steps performed by Kids

Cook the macaroni until al dente. Drain and set aside (P)

Cook the vegetables in a pot of salted boiling water (P)
In a large pot, melt the butter, add flour, whisk and cook for a couple of minutes, over medium-low heat (P)
Gradually add the milk, pepper and nutmeg, whisk until smooth (P and K)
In a large bowl, combine all the shredded cheese (K)
Add the cheeses to the milk mixture and stir until its melted (P and K)
Fold macaroni and cooked vegetables into cheese sauce until coated (P and K)
Serve it hot in bowls and sprinkle fresh basils on the top (P and K)

Mac 'n’ Cheese

Ingredients

Let´s Cook

P = Steps performed by Parents; K = Steps performed by Kids

The science behind the idea