Kids Menu Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp kosher salt to the boiling water.

Add 2 cups orecchiette pasta and stir to separate. Cook uncovered until al dente, about 8–10 minutes (check package for exact time). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat until foaming but not browning, about 1 minute. Add 2 tbs all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture is bubbly and slightly golden (this cooks out the raw flour taste).

Add milk

Gradually pour in 1 cup whole milk while whisking to avoid lumps. Add 1 tbs heavy cream. Continue to cook and whisk until the mixture thickens and just begins to simmer, about 3–4 minutes. Reduce heat to low.

Season and cheese

Whisk in 1/4 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp ground black pepper and 1/4 tsp salt. Remove the sauce from low heat and add 1.5 cups shredded sharp cheddar and 0.5 cup shredded mild cheddar (if using) in small handfuls, stirring until fully melted and smooth before adding more. If the sauce seems too thick, whisk in up to 2 tbs reserved pasta water a tablespoon at a time until you reach a smooth, creamy consistency suitable for kids.

Taste the sauce and adjust seasoning if needed—add a pinch more salt or pepper to taste.

Return the drained orecchiette to the pot with the cheese sauce. Toss gently over low heat for 30–60 seconds until pasta is evenly coated and heated through. If necessary, add a splash of the reserved pasta water to loosen the sauce so it coats the pasta smoothly.

Transfer the mac & cheese to serving bowls or a shallow baking dish. Sprinkle 2 tbs grated Parmesan evenly over the top.

If using, brush the top lightly with 1 tsp melted butter and sprinkle 1 tsp finely chopped fresh parsley for color.

Serve immediately while hot. Keep any leftovers refrigerated in an airtight container for up to 3 days; reheat gently on the stove with a splash of milk to restore creaminess.