#DaycareLunch Mac n Cheese Recipe: 1 lb. dry elbow macaroni pasta ½ cup salted butter ½ cup all-purpose flour 2 cups milk, at room temperature (2% or whole milk) 2 cups half-and-half, at room temperature 1 teaspoon Worcestershire sauce 12 ounces cubed american cheese, at room temperature 3 cups grated sharp cheddar cheese, divided (at room temperature) 1 teaspoon salt ½ teaspoon dry mustard ¼ teaspoon black pepper pinch of nutmeg DIRECTIONS 1.Boil salted water and cook noodles until just before al dente, according to package directions. 2. Drain and drizzle a small amount of olive oil to prevent sticking. 3. While noodles are cooking, make the roux and béchamel sauce in a Dutch oven or large saucepan using the butter, flour, milk, and half-and-half. Whisk in the worcestershire sauce, cheeses, and seasoning. 4. Stir in the cooked macaroni until all of the noodles are well coated. 5. Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) baking dish. Sprinkle grated cheese on top. 6. Bake in a 325°F oven for about 15 minutes (or 30 min if you prepped ahead it was in fridge), until cheese is melted on top and the inside is hot and bubbly.
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