Mac N' Cheese (kids) Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a medium pot. Add 1/2 tsp salt and the 2 cups of elbow macaroni. Stir, return to a boil, and cook uncovered for 7–8 minutes or until al dente (slightly firm for kids). Stir occasionally to prevent sticking.

Drain pasta

Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander. Return pasta to the pot (off the heat) while you make the cheese sauce.

Make a roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Once foaming, sprinkle in 2 tbs all-purpose flour and whisk continuously for 1 minute to form a smooth roux; this removes the raw flour taste.

Add milk

Slowly pour in 1.5 cups whole milk while whisking to avoid lumps. Continue to cook and whisk for 3–4 minutes until the mixture thickens and just begins to bubble (sauce should coat the back of a spoon). If the sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, a tablespoon at a time, until you reach a smooth, creamy consistency.

Finish cheese sauce

Lower heat to low. Whisk in 2 tbs softened cream cheese until melted and smooth. Remove the pot from heat and stir in 1.5 cups shredded mild cheddar cheese a handful at a time, stirring until each addition is melted before adding more. Stir in 1/2 tsp yellow mustard (optional) for a mild flavor boost. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper (optional). Taste and adjust seasoning carefully for kids.

Combine pasta and sauce

Add the drained macaroni back into the pot with the cheese sauce. Stir gently until all pasta is evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.

Prepare breadcrumb topping

If using a crunchy topping, preheat oven broiler to medium-high or set oven to 375°F (190°C). In a small bowl, combine 1/4 cup panko breadcrumbs, 1 tsp melted butter, and 1 tbsp grated Parmesan (if using). Toss to coat.

Top and brown (optional)

Transfer the mac n' cheese to an oven-safe dish if you want a browned top. Sprinkle the breadcrumb mixture evenly over the surface. For a quick warm-up and light color, place under the broiler for 1–2 minutes, watching closely to prevent burning. Or bake at 375°F (190°C) for 8–10 minutes until bubbling and golden. Remove carefully and let sit 2 minutes.

Serve

Spoon the mac n' cheese into children’s bowls. Let cool slightly so it’s safe to eat. Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat with a splash of milk to restore creaminess.