Kids Mac-n-cheese Recipe

Cook the pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 teaspoon salt and the 3 cups elbow macaroni. Cook according to package instructions for al dente (usually 7–8 minutes). Stir occasionally to prevent sticking. Drain the pasta in a colander and set aside.

Make the cheese sauce (roux and béchamel)

In the same large pot or a clean medium saucepan, melt 3 tablespoons unsalted butter over medium heat. When the butter is melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to form a blond roux (cook until it smells slightly toasty but not browned). Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Finish the cheese sauce

Lower heat to low. Add 2 tablespoons cream cheese and whisk until melted and smooth. Gradually add 2 cups shredded yellow cheddar and 1 cup shredded white cheddar (if using), stirring until fully melted and smooth. Stir in 1 teaspoon mustard powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning as needed (note: cheeses can be salty, so go slowly).

Combine and bake

Preheat the oven to 375°F (190°C). Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated. Transfer the mac & cheese to a lightly buttered 8x8-inch baking dish (or similar). Smooth the top with a spatula. Bake uncovered for 15–20 minutes until bubbly and the top is lightly golden at the edges. Remove from oven and let rest 3–5 minutes before serving.

Prepare the potatoes

Peel the 2 medium russet potatoes if desired (kids often like skin off). Cut each potato into 1/4- to 1/2-inch sticks for classic fries. Place cut fries into a bowl of cold water and rinse once, then soak in 2 cups cold water for 20–30 minutes to remove excess starch (this helps them become crispier).

Dry and (optionally) coat

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. If using cornstarch for extra crispness, toss the dry fries with 1 teaspoon cornstarch until lightly coated. Toss with 2 tablespoons vegetable oil to lightly coat each fry (this is optional but helps browning when baking; if frying, do not add oil here).

Cook the fries — oven method (recommended for kids)

Preheat oven to 425°F (220°C). Arrange the oiled fries in a single layer on a baking sheet lined with parchment paper or a lightly oiled sheet (do not overcrowd). Bake for 20–30 minutes, turning once halfway through, until fries are tender and lightly golden. Because the request specifies unseasoned fries for kids, do not add salt or other seasonings after cooking. Serve warm alongside mac & cheese.

OR Cook the fries — deep-fry method (alternate)

Heat 3–4 cups vegetable oil in a deep pot to 350°F (175°C). Fry the potato sticks in batches (do not overcrowd) for 3–4 minutes until light golden and tender. Remove with a slotted spoon onto paper towels to drain. Do not season (leave unseasoned for kids). Let cool slightly before serving.