Kid's Macaroni & Cheese Recipe
Make Kid's Macaroni & Cheese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Optional Toppings / Mix-ins
Method
Pasta
- 1
Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tsp salt.
- 2
Add 2 cups elbow macaroni and stir to separate. Cook uncovered, stirring occasionally, until pasta is tender but still slightly firm (about 7–9 minutes). Follow package timing if different.
- 3
Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander and set aside.
Cheese Sauce
- 4
Make a roux
In the same pot (or a clean medium saucepan) melt 2 tbsp unsalted butter over medium heat until foamy but not browned (about 1 minute). Sprinkle in 2 tbsp all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste, creating a smooth paste (roux).
- 5
Add milk
Slowly pour in 1.5 cups milk while whisking to avoid lumps. Continue to whisk as the mixture comes to a gentle simmer; cook until it thickens slightly and coats the back of a spoon, about 3–4 minutes.
- 6
Season the sauce
Stir in 1 tsp dry mustard (if using), 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning gently—kids often prefer less pepper.
- 7
Add cheese
Lower heat to low. Remove the sauce from direct high heat (or reduce to lowest) and add 1.5 cups shredded sharp cheddar and 0.5 cup shredded mild cheddar a handful at a time, stirring until each addition melts and the sauce becomes smooth and glossy. If the sauce seems too thick, whisk in up to 2 tbsp of the reserved pasta water or milk, 1 tbsp at a time, until desired creaminess is reached.
- 8
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and stir gently until evenly coated. If using 1/2 cup frozen peas, stir them in now (they will warm in the sauce). If the mixture looks dry, add another tablespoon of reserved pasta water.
- 9
Taste and adjust salt. Keep the mac & cheese warm over the lowest heat setting for 1–2 minutes, stirring occasionally; avoid boiling.
Optional Topping / Finishing
- 10
If you want a crunchy top: preheat the broiler to high (or oven to 425°F / 220°C). Toss 1/4 cup bread crumbs with 1 tbsp melted butter, sprinkle evenly over the mac & cheese in an oven-safe dish, and broil or bake until crumbs are golden and bubbly (1–3 minutes under broiler; watch closely).
- 11
Serve warm. Leftovers keep in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk to loosen the sauce.