Search
Explore

Entertaining Kids? Build the Menu Around a Fave

My new neighbor David cooked this for my family tonight when we went over for a Sunday summer dinner on his porch. It was Macaroni & Cheese served in a cast-iron pan. It wasn’t the only thing on the menu — there was delicious barbecued chicken and a cool slaw made with cabbage, jalapeno, mint, cilantro, peanuts, yellow peppers, and lime. The three dishes worked perfectly together and I was thinking that it was a majorly shrewd family ¬†entertaining move. He knew the Mac & Cheese was substantial enough and universally loved enough to satisfy the kids should they not eat anything else on the table — but the preparation (homemade, it called for a roux) was also perfect compliment to the rest of the menu. I loved the way he served it in a cast iron pan, too. Here’s how you make it: Prepare about a pound of any short pasta according to package directions. Melt a half stick of butter in a large skillet. Once melted, pour half of butter into a small bowl of plain bread crumbs. Return skillet to medium heat and whisk in about 2 tablespoons of flour, then slowly pour in 2 cups of chicken broth and milk mixed together. Bring to a boil and heat until thickened slightly. Add 1 1/2 cups of “whatever cheese you’ve got” (that was David’s line) which in this case was Comte and shredded cheddar. Once it’s melted, add pasta and a handful of chopped scallions and stir together. Mixture should be gooey. Add bread crumbs on top and broil for 3 minutes until bread crumbs are toasted and mac and cheese is bubbly.

Article Posted 5 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments
Subscribe to the
Newsletter
Welcome to
Settings
Sign Out
Follow us on
Social