Kids Mac And Cheese Recipe
Cavatappi tossed in a creamy house-made white cheddar cheese sauce (V)
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Ingredients
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Pasta
White Cheddar Cheese Sauce
Optional Toppings / Finish
Method
Pasta
- 1
Boil pasta
Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz cavatappi and cook until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.
- 2
Drain and hold
Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander. Set drained pasta and reserved water aside while you prepare the sauce.
White Cheddar Cheese Sauce
- 3
Make a roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When the butter foams, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is smooth and just beginning to turn a pale golden color (this cooks out the raw flour taste).
- 4
Add milk
Gradually whisk in 2 cups whole milk, about 1/4 cup at a time, whisking between additions to keep the mixture smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 3–5 minutes.
- 5
Season the sauce
Whisk in 1 teaspoon dry mustard, 1 teaspoon garlic powder, and 1 teaspoon ground white pepper. Taste and adjust seasoning as needed. Keep the sauce over low heat — do not boil.
- 6
Add cheeses
Remove the saucepan from the heat. Add 3 cups shredded white cheddar a handful at a time, whisking or stirring until each addition melts and the sauce becomes smooth. Add 2 ounces softened cream cheese and whisk until fully incorporated and silky. If the sauce seems too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water, 1 tablespoon at a time, until you reach a saucy consistency.
- 7
Finish sauce
Season the finished sauce with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). Keep the sauce warm on the lowest heat setting while you combine with pasta.
Combine & Serve
- 8
Toss pasta with sauce
Add the drained cavatappi to the warm cheese sauce. Gently toss with a spatula or large spoon until the pasta is fully coated. If needed, add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce so it evenly coats the pasta.
- 9
Plate
Divide the mac and cheese into 4 shallow bowls or plates (servings). If using, sprinkle 1 cup buttered breadcrumbs over the top and/or 1 tablespoon chopped parsley for color.
- 10
Serve warm
Serve immediately while sauce is creamy and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk to restore creaminess.