Kids Mac + Cheese Recipe

Cook the pasta

Bring 4 cups of water to a boil in a medium saucepan. Add 1 tsp salt and the 2 cups elbow macaroni. Cook according to package directions until just al dente (about 7–8 minutes). Stir occasionally to prevent sticking.

When pasta is done, reserve 1/4 cup of the starchy cooking water, then drain the pasta and set aside.

Make the roux

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Once melted and foaming, add 2 tbsp all-purpose flour and whisk continuously for 1–1.5 minutes until the mixture becomes lightly golden and the raw flour smell is gone.

Make the milk base

Slowly pour 1.5 cups whole milk into the roux while whisking constantly to avoid lumps. Continue to cook and whisk for 3–4 minutes until the mixture thickens slightly and coats the back of a spoon.

Season the sauce

Reduce heat to low and whisk in 1 tsp mustard powder, 1 tsp ground black pepper, and 1 tsp paprika (if using).

Add cheeses

Remove the saucepan from heat. Stir in 2 cups shredded mild cheddar a handful at a time until melted and smooth. If using, whisk in 2 tbsp cream cheese for extra creaminess. If the sauce seems too thick, add up to the reserved 1/4 cup pasta water, 1 tbsp at a time, until desired consistency is reached.

Taste and adjust seasoning. Use a small pinch of salt if needed (children's taste prefers milder, so go easy).

Combine pasta and sauce

Return the drained pasta to the saucepan with the cheese sauce and gently stir to coat all pasta. Keep warm on the lowest heat or transfer to a warmed serving bowl.

Add vegetables (optional)

Stir in 1/2 cup thawed frozen peas or 1/2 cup finely chopped steamed broccoli into the pasta and sauce until evenly distributed. Heat just until peas are warmed through (1–2 minutes).

Make optional crunchy topping

If you want a crunchy top, mix 1/4 cup plain breadcrumbs with 1 tbsp grated Parmesan and 1 tsp melted butter. Sprinkle evenly over the mac and cheese. To lightly toast the topping, place under a broiler for 1–2 minutes until golden—watch closely to avoid burning. Alternately, toast crumbs in a small skillet over medium heat until golden and sprinkle on.

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk.