Let the kids make this recipe with your help. This recipe is great for the slow cooker all day, and then heated as leftovers it’s fantastic. The fried chicken is the crunchy top to this plate or eat it by itself. You can double or triple the recipe if you wish.

Mac and cheese

1 pound of pasta, you choose pasta shape

4 tablespoons of all-purpose flour

2 cups cheddar cheese, shredded

2 cups Monterey Jack cheese, shredded

3 cups milk at room temperature

4 tablespoons of unsalted butter

Pinch of cayenne

Salt and pepper, to taste

A little bit of pasta water, to your liking

Boil your pasta, as directed to al dente. Drain, reserving a tiny bit about ¼ of a cup of the pasta water if you want to add it in at the end.

In a medium-sized saucepan, melt the butter over medium heat. Once the butter is melted, add flour, using a whisk to prevent lumps. Turn the heat to low and continue to whisk for about a minute.

To make your bechamel sauce (creamy white sauce), gradually add in your milk and whisk to combine. Once all your milk is poured in, bring the mixture up to medium high heat, whisking constantly. Then turn your heat off and add your cheese. Whisk until your cheeses are completely melted.

Pour your cheesy bechamel sauce into your pasta, stirring gently to combine. Sprinkle in salt and black pepper to taste. If you wish to add a splash of your pasta water, fine, to lighten up the cheese base.

Substitute cheeses if you wish, asking your kids what cheeses they like best over time making this dish. Re-heats will be a bit oily cheesy, delicious.