Mac & Cheese: A Homeschool Lesson You Can Eat

 Ingredients

• 8 oz elbow macaroni or pasta of choice
• 2 tbsp CT Ranch raw butter
• 2 tbsp flour
• 2 cups CT Ranch raw milk (whole)
• 2 cups shredded cheese (CT Ranch cheddar or your own homemade cheese)
• ½ tsp salt
• ¼ tsp garlic powder (optional)
• ¼ tsp mustard powder (optional)
• Fresh pepper to taste

Directions

1. Cook the pasta:
   Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
2. Make the roux:
   In a medium saucepan, melt CT Ranch butter over medium heat. Whisk in the flour and stir for 1–2 minutes until bubbly and golden (this is a great science lesson moment!).
3. Add the milk:
   Slowly pour in CT Ranch raw milk, whisking constantly to prevent lumps. Cook for about 5–7 minutes until the sauce thickens.
4. Add the cheese:
   Turn heat to low. Stir in your shredded CT Ranch cheese or homemade cheese until melted and smooth. Add salt, garlic powder, mustard powder, and pepper to taste.
5. Mix it up:
   Add the drained pasta into the cheese sauce and stir until fully coated.
6. Serve & enjoy:
   Serve warm, with an extra sprinkle of cheese on top if desired. Let your kids stir, measure, and taste—because learning is always better with cheese.

Homeschool Tip:

Turn this recipe into a mini-lesson:

• Math: Measuring ingredients
• Science: Watching milk turn into cheese and sauce
• Language: Reading the recipe aloud
• Life Skills: Cooking, cleaning, and serving

Ready to try homemade cheese?
We’ve got raw dairy, cheese making kits, and all the supplies you need to get started. Your kitchen is the classroom—and the reward is delicious.

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