So I handed her my recipe for Everyday Food's Macaroni and Cheese, and turned her loose:
First, she prepared the cheese sauce:
A close up - perfectly smooth, and extra cheesy:
And for her favorite part, the crunchy bread crumb topping:
I think she just likes using the mini-chopper!!
Sabrina here: It's the best mac and cheese ever!
1 pound short pasta, such as cavatappi
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
3 cups shredded (12 ounces) medium cheddar cheese
1 cup finely grated (2 ounces) Parmesan Reggiano cheese
3 cups very coarse fresh breadcrumbs
Coarse grind black pepper
Cook pasta in a large pot of boiling salted water 4 to 5 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Pour into greased baking dish.
Melt remaining 2 tablespoons butter; toss with breadcrumbs, and season with pepper. Sprinkle over pasta.
Preheat oven to 375 degrees. Bake until bubbling, 25-35 minutes.