Kids Mac and Cheese

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A pot of creamy kids mac and cheese with a wooden spoon sits on a striped towel next to a white plate with a serving of mac and cheese and a fork on a white surface.

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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.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 658kcal

Author: Melissa Griffiths

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

Cheese Sauce 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!

Pasta Tips:

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.

Add a Crunchy Topping for Texture: While this stovetop mac and cheese is delicious as is, you can create a crunchy topping by transferring the finished mac and cheese to a baking dish, sprinkling with a mixture of panko breadcrumbs and a little melted butter, then broiling for 2-3 minutes until golden brown. This adds a delightful textural contrast kids will love!

Leftovers:

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