1 (16 oz) box of elbow macaroni noodles
10 tablespoons (1 stick + 2 TB) butter, divided
1/3 cup all-purpose flour
3 cups milk
12 ounces cheese – any kind you prefer – we usually do cheddar
3/4 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons dry bread crumbs
Large pot to boil water
Saucepan to make sauce
Large casserole dish for baking
Measuring spoons and cups
Cook macaroni noodles and drain.
Preheat oven to 375 degrees.
In a saucepan, melt 1 stick (8 TB) butter over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 2 minutes. Turn off the burner and add the cheese, salt, and pepper, stirring until the cheese is melted. Add the elbow macaroni noodles and mix well.
Turn into a 2 quart casserole dish.
Mix 2 TB melted, butter, 4 TB bread crumbs, and a dash of pepper. Sprinkle over the mac ‘n cheese.
Parkcrest and Chaffey-Burke Schools are celebrating Canada’s 150th birthday by completing an exciting project. This project involves recognizing the contributions of a group of iconic Canadian musicians, Gord Downie and the Tragically Hip. Their songs are all about Canadian identity and culture.
Gord Downie is a Canadian hero. On Monday, June 19th, he was appointed to the Order of Canada for his work on Indigenous issues. Gord was recently diagnosed with brain cancer. Parkcrest and Chaffey-Burke sold t-shirts to raise money for cancer research on Gord’s behalf. Altogether both schools have raised over $700.
Parkcrest and Chaffey-Burke Elementary also learned one of the HIP’s songs “Ahead by a Century”, which was videoed by the Burnaby Learning Technology team and has been submitted as our contribution to the “Canada 150th” event. The song was also performed by the grade two and three students at Primary Days of Music. When Mr. Downie first heard about this project he was so impressed and happy he actually phoned Ms. Chow, one of the people who came to film us, in person to ask about how he could get a copy of the link to add to the Tragically Hip’s Facebook page.
Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
Sprinkle the seeds with salt, and pepper if you like.
Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack.
Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.