Top Chefs Kids Menu: Mac & Cheese

Print
Email
|

by KIM HOLCOMB / Evening Magazine

Bio | Email | Follow: @KimHolcomb

KING5.com

Posted on September 25, 2013 at 2:08 PM

Updated Monday, Dec 23 at 4:00 PM

There's no reason why you have to cook dinner for the kids and then help them with their homework. Why not combine the two? Chef Josh Green, executive chef of Ballard Annex Oyster House in Seattle, has a daughter in the first grade. He's finding ways to make their after school time both educational and tasty.

KALE CHIPS

1 bunch green curly kale

4 tablespoons olive oil

1-2 tablespoons kosher salt

3 tablespoons Brewers Yeast

2 tsp cracked pepper

In a preheated 350 oven, bake the kale chips tossed in 3T of olice oil for approximately 15 minutes, stirring 3 times to ensure even crisping. Once the leaves are crispy and light, add the remaining olive oil and seasoning and toss together until evenly coated. Allow to cool and store in a brown paper bag.

BECHAMEL

5 tablespoons butter

3-5 cups half and half or milk

4 tablespoons flour

1 pinch nutmeg

2 tsp salt

1 tsp pepper

In a heavy bottmed stockpot, melt the butter and add the flour stirring constantly until a thick paste is made and there are no lumps. Add the milk one cup at a time and whisk vigorously each time. Once the milk has been added, allow to cool for another 10-15 minutes, stirring constantly until the thick starchy texture has been cooked out. At this point, you may have to add more milk to allow for evaporation and to get the desired thick creamy consistency. Season with the nutmeg, salt and pepper and reserve for making the mac and cheese.

MAC AND CHEESE

4 cups cooked elbow macaroni

3 cups bechamel sauce

1 cup shreeded cheddar cheese

1 cup shredded parmesan

Milk, as needed

Heat up the bechamel until it is warm to the touch and add the cheese (reserving 2 tablespoons of each for the top) and noodles. Allow this mixture to cook until cheese has melted and place in buttered cast iron pans. Top the pasta with the cheese and cook in a preheated 350 degree oven until bubbling and slightly browned.

(For lobster mac and cheese, combine the bechamel with 2 tablespoons of compound lobster butter in a pan, and allow to heat until it's warm to the touch. Add pasta, cheese, and 10oz. of lobster meat and cook until cheese is melted. Add 2 tablespoons of bush basil minced and season with salt and pepper. Place in buttered baking dish and sprinkle 1 cup breadcrumbs over the top, and cook in 350 degree oven until bubbling!)

 

 

 

Print
Email
|