Discover the perfect Kids Mac and Cheese recipe that’s ready in just 25 minutes! Creamy, cheesy, and made with simple ingredients – this homemade mac and cheese will become your family’s new favorite weeknight dinner.
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🧀 Unlike boxed mac and cheese that contains preservatives and artificial ingredients, this homemade version uses real cheese and ingredients you can pronounce—simple everyday items you likely already have in your pantry and refrigerator, making it a convenient option for last-minute meals!
My 2 Best Tips For Making Kids Mac And Cheese
- Grate Your Own Cheese: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. For the smoothest, creamiest mac and cheese, take the extra minute to grate fresh cheese from a block. The difference in texture is remarkable!
- Keep the Heat Low: The egg mixture needs to be cooked gently to prevent scrambling. Keep the heat on low and stir constantly when adding the egg mixture and cheese. This slow cooking method creates a silky smooth sauce every time.
This kids mac and cheese recipe comes together in just 25 minutes with minimal prep work, perfect for busy weeknights when you need a quick dinner solution that everyone will enjoy!
Many mac and cheese recipes require making a flour-based roux, which can be tricky to master. This kid-friendly version skips that step entirely while still delivering rich, creamy results. The one-pot preparation means less cleanup and more time enjoying your meal together.
This base recipe is incredibly versatile. While sharp cheddar creates a classic mac and cheese flavor kids love, you can easily swap in different cheeses based on your family’s preferences.
The secret to the ultra-creamy cheese sauce is the combination of evaporated milk and eggs, creating a silky smooth sauce that coats every bite of pasta.
🩷 Melissa
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Kids Mac and Cheese
Ingredients
- 3 cups macaroni or medium-sized shell noodles
- 2 eggs
- 1 can evaporated milk 12 ounce
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter
- 3 cups cheddar cheese, shredded We love sharp cheddar and especially Cabot Seriously Sharp!
Instructions
- Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
- Meanwhile, mix together the eggs, half of the evaporated milk, dry mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
- Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
- Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
- Season with salt and pepper to taste.
Notes
- The egg mixture needs to be cooked gently to prevent scrambling. Keep the heat on low and stir constantly when adding the egg mixture and cheese. This slow cooking method creates a silky smooth sauce every time.
- The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and the macaroni absorbs it.
- Feel free to use a different cheese or a combination of different cheeses to change things up a bit. My go-to is always classic sharp cheddar cheese though.
- Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. For the smoothest, creamiest kids mac and cheese, take the extra minute to grate fresh cheese from a block. The difference in texture is remarkable!
- Cook the pasta until it’s just shy of al dente (about 1-2 minutes less than package directions). The pasta will continue cooking when you add the sauce ingredients, and this prevents it from becoming mushy in the final dish.
- You can use a different pasta other than elbow macaroni, just be sure to cook it until al dente, as above.
- This dish is best eaten right away. You can heat up leftovers but it’s not quite the same!
- When reheating, add a splash of milk and stir frequently to restore the creamy texture. Note that the texture will be thicker after refrigeration as the pasta absorbs some of the sauce.
- While technically you can freeze it, the texture of the sauce may change upon thawing and reheating. If you need to freeze leftovers, store in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat gently with a splash of milk to improve creaminess.
Nutrition
Recipe FAQs
Sharp cheddar provides the classic mac and cheese flavor most kids love, but feel free to experiment! A combination of mild cheddar and mozzarella creates a stretchy, kid-approved version. For a more grown-up flavor that still appeals to kids, try mixing sharp cheddar with a bit of Gruyère or Monterey Jack.
While this mac and cheese is best served fresh, you can prepare it up to one day ahead. When reheating, add a splash of milk and stir frequently to restore the creamy texture. Note that the texture will be thicker after refrigeration as the pasta absorbs some of the sauce.
To boost the nutritional value, add finely chopped steamed broccoli, peas, or carrots during the last few minutes of cooking the pasta. For very picky eaters, try puréeing cooked butternut squash or cauliflower and stirring it into the sauce—it adds nutrients while maintaining the kid-approved color and creamy texture.
More Pasta Recipes to Try!
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