Cook Mac & Cheese!

What can we use instead of milk, butter, or flour if those ingredients are hard to find?

Use half-and-half or unsweetened plant milk for the milk, olive oil or margarine instead of butter, and a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) in place of flour when making the roux to thicken the sauce.

What should I do if the cheese sauce turns out lumpy after I pour the milk into the roux?

If the sauce becomes lumpy after you pour the milk into the roux, keep whisking over medium heat and, if lumps persist, push the sauce through a fine-mesh strainer or briefly blend it until smooth before adding the cheese.

How can I adapt the activity for younger or older kids?

For toddlers have them help gather materials and stir boxed sauce while an adult handles boiling and draining, for elementary kids let them time the pasta and add the boxed sauce or pour milk into the roux with supervision, and for older kids have them make the from-scratch roux and add the grated cheese handfuls themselves under light supervision.

How can we enhance or personalize our mac and cheese once the basic dish is made?

Stir in cooked mix-ins like broccoli or bacon when you 'stir the cheese sauce into the drained pasta,' try mixing different grated cheeses a handful at a time, or top with breadcrumbs and briefly broil for a crispy finish before sharing your photo.