10 minute mac and cheese

If there's one thing I can do, it's knock up a super fast macaroni and cheese. One of my favourites and definitely one of Miss E's favourites, I decided to whip up one for lunch today. This macaroni really can be made in 10 minutes...so there's really no need to reach for that box of Kraft.

1 cup dried quick cooking macaroni
2 tbs of butter
1/4 cup of flour
1/2 tsp of salt
1/4 tsp black pepper
2 cups of whole milk
1 cup of grated cheddar cheese
1/4 cup of frozen peas (optional)
1/4 cup of Parmesan

Pour six cups of cold water into a pot and bring to a boil. Once boiling add the quick cook macaroni and cook according to instructions. My macaroni cooks within 7 minutes!

Whilst the macaroni is boiling melt the butter in a smaller pot over medium high heat and add the flour. Whisk together to form a roux. Allow to cook for a minute whilst stirring. Pour in the milk, I use mine straight out of the refrigerator. Just make sure not to pour it in too quickly, and whisk vigorously whilst pouring to avoid lumps. Dont panic if it looks like youre sauce is forming lumps. Just make sure you keep whisking and the sauce will smooth out. Stir for an additional 2-3 minutes until the sauce has thickened and bubbling slightly. Remove from the heat and add the cheddar cheese, stirring until melted, add the salt and pepper. I sometimes add 1/4 cup of frozen peas or sweat corn for a vegetable serving for miss E. 
If you're trying to be a little more health conscious, you can substitute 1/2 the cheddar cheese for a couple of tablespoons of parmesan and add 1/2 tsp of Dijon mustard to boost the flavour.
Drain the pasta and add to the sauce. Serve immediately with a little Parmesan.