As I do every Thursday morning on Sacred Heart Radio, I chat with Matt Swaim about Bible foods & herbs. Today we chatted about how kids were educated in Bible times – no smart phones, I pads, smart boards, etc.!

I wanted to share something simple for a weeknight meal that kids love, and it’s Mac & cheese!

With the kids back in school, it’s fun to go back in time to Bible days and see how our children were educated during the time of Christ.

In the Old Testament, you’ll find lots of references regarding how people felt religious training was important, so the primary purpose of education among the Jews was the learning of and obedience to the law of God.

Of course, the secondary purpose in educating the young was to teach the practical lessons for everyday life, which meant a trade for the male and the care and feeding of the household for the female. Think of Jesus apprenticing under Joseph for carpentry. 

And the blessed virgin learning from her mother and relatives all about the dietary laws, how to make the home ready for special holidays and Sabbath, and important skills like weaving, spinning and my favorite, making home remedies! 

Did they have proper establishments like schools that are common today?

Home was considered the first and most effective way to teach, and parents were considered the best teachers. And I’m thinking that just like today, regardless of how busy kids are with school supper is still the best time to gather at the table and to chat about the day we had. 

I grew up with Mac & cheese that mom cooked on the stovetop. So simple, just boiled macaroni to which she added milk, salt and pepper and hand grated cheddar cheese. Today Mac & cheese has morphed into endless variations. Matt and Annie both are experts at tweaking this dish. Me? I still love my mom’s version, but this new one caught my eye. And it didn’t disappoint. 

WEEKNIGHT STOVETOP MAC & CHEESE

Best to grate a block of cheese since it will melt better than pre-shredded. But if shredded is all you have, go ahead and use it

Ingredients

8 ounces macaroni or other short pasta

3 tablespoons butter

3 tablespoons flour

2 cups milk – I used whole milk 

1-1/2 to 2 cups sharp cheddar cheese, shredded 

2 tablespoons Parmesan cheese

1-2 teaspoons Dijon mustard

1-2 teaspoons Worcestershire sauce

Salt and pepper, to taste

Instructions

Cook pasta. Drain well and return to pan.

While the pasta cooks, melt butter in a medium saucepan over medium heat and

whisk in flour until no lumps remain.

Slowly add milk, whisking constantly, until completely incorporated and smooth.

Lower heat and simmer for 5 minutes, stirring frequently until sauce has thickened

slightly.

Remove from the heat and stir in cheddar, Parmesan, mustard and Worcestershire

until cheese is melted and sauce is creamy.

Pour sauce over drained pasta and mix well.

Season with salt and pepper and serve immediately.