Kids Mac & Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 tsp salt. Stir in 1 cup elbow macaroni and cook uncovered, stirring occasionally, until pasta is al dente (about 7–8 minutes). Reserve 2 tbsp of pasta cooking water, then drain the pasta in a colander and set aside.

Make roux

Return the empty saucepan to medium-low heat. Add 1 tablespoon unsalted butter and melt completely (about 30 seconds). Sprinkle in 1 tablespoon all-purpose flour and whisk constantly for 60–90 seconds until the mixture is pale and bubbling slightly, but not browned. This cooks the raw flour taste.

Add milk

Slowly pour in 3/4 cup whole milk while whisking continuously to avoid lumps. Continue to cook and whisk over medium-low heat until the sauce thickens and coats the back of a spoon, about 2–3 minutes. If the sauce becomes too thick, whisk in up to 1–2 tablespoons reserved pasta water to reach desired consistency.

Finish sauce

Reduce heat to low. Remove the saucepan from direct heat and stir in 3/4 cup grated sharp cheddar and 1/4 cup mild cheddar (if using) a handful at a time until fully melted and smooth. Whisk in 1/4 tsp salt, 1/4 tsp (or 1/8 tsp) ground black pepper (optional), and 1/4 tsp Dijon mustard. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until all pasta is coated. If the mixture seems thick, add 1 tablespoon reserved pasta water at a time to loosen. Heat together over low for 1 minute to ensure everything is warm and combined.

Toast breadcrumbs

If using topping, mix 2 tsp panko breadcrumbs with 1 tsp melted butter. In a small skillet over medium heat, toast the breadcrumb mixture for 1–2 minutes until lightly golden, stirring constantly to prevent burning. Sprinkle the toasted crumbs over the mac & cheese just before serving.