Scot's Macaroni & Cheese

12 ounces elbow mac (about 3 cups)

4 tablespoons butter

3 tablespoons flour

3 cups milk (or equivalent from powdered milk/water)

1 egg, slightly beaten

salt

pepper

8 ounces Velveeta, cut into smaller cubes

4-8 ounces sharp cheddar

Preheat oven to 375°. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.

Meanwhile, in a large saucepan, melt butter over low heat. Add flour. Whisk together and cook for about 1 minute. Add milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth.

Add cooked macaroni to sauce. Stir over low heat for 1 minutes. Taste and add pepper and extra salt, if necessary. Pour mixture into a large greased 9x13-inch pan. Top with remaining cheddar and cover with foil. Bake for 35 minutes. Remove foil and bake for another 5 to 10 minutes, until cheese on top is melted and macaroni is bubbly throughout.

Cool slightly and serve.

Cocoa with Cinnamon Cream

From Riley's Highlights High Five magazine.

2/3 cup heavy cream
2 tablespoons sugar
1/2 teaspoon cinnamon
2 cups milk
2/3 cup mini chocolate chips (or 3/4 cup regular chocolate chips)
3 cinnamon sticks (optional)

To make the cinnamon cream, put heavy cream, sugar, and cinnamon into a jar or other well-sealed container. Cover tightly. Shake the container until the cream looks like whipped cream.

Adult: Heat milk over low heat for 5 minutes.

Add chocolate chips and a pinch of cinnamon. Stir until the chocolate melts.

Pour the cocoa into small mugs. Top with cinnamon cream. Add a cinnamon stick, and stir.