Kids Mac & Cheese Recipe

Boil pasta

Bring 4 cups water and 1 tsp salt to a rolling boil in a medium pot over high heat. Add 2 cups elbow macaroni and cook uncovered, stirring occasionally, until al dente—about 7 to 8 minutes (follow package for exact time). Reserve 1/4 cup pasta cooking water, then drain pasta in a colander and set aside.

Prep optional peas

If using peas, run under warm water or microwave briefly until thawed and just warmed (about 30–45 seconds). Set aside.

Make roux

In the same medium pot (or a clean saucepan), melt 2 tbsp unsalted butter over medium heat. Once melted and foaming but not browned, add 2 tbsp all-purpose flour and whisk continuously for 1 to 1½ minutes until the flour forms a smooth paste and the raw flour smell cooks off. Do not let it brown.

Add milk

Slowly pour in 1.5 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk over medium heat until the mixture thickens and barely bubbles, about 3 to 4 minutes. The sauce should coat the back of a spoon.

Finish cheese sauce

Lower heat to low. Add 1.5 cups shredded mild cheddar, 2 tbsp softened cream cheese, and 1 tsp mustard powder to the thickened sauce. Stir until cheeses are melted and smooth. If sauce becomes too thick, whisk in up to 2 tbsp reserved pasta water (or milk) to reach a creamy consistency. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until the pasta is evenly coated. If using 1/2 cup thawed peas, fold them in now. If the mixture seems dry, add another tablespoon or two of the reserved pasta water.

Optional breadcrumb topping

For a crunchy top: in a small skillet melt 1 tsp extra butter over medium heat, add 2 tbsp breadcrumbs and toast, stirring, until golden (about 2 minutes). Sprinkle toasted breadcrumbs over individual portions or the whole dish.

Serve

Serve warm to kids in small bowls. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated with a splash of milk to loosen the sauce.