The sciency part of making mac n' cheese is the sauce. The sauce requires a specific temperature range for it to mix properly. When we add flour to hot butter the long chains of glucose in the flour are broken apart by the hot water from the butter. Now the smaller chains of glucose are floating around in the oil. When we add milk to the sauce the glucose chains clump up again, but in the process they also clump to the water and milk now in the sauce, giving it a creamy texture.
I thought my presentation went well overall. I described the breakdown and reformation of the molecules like taking apart and building lego. I think this helped the kids to understand atoms and molecules a little better. I would have liked to also talk more about how the sauce requires a specific temperature for the reactions to occur. It is like goldilocks where the temperature needs to be not to hot or cold but just right.
Link to the recipe (thanks to Parisa): http://carnaldish.com/recipes/pasta/grown-up-bacon-mac-and-cheese/#.WHPIabYrJE4
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