Mac ‘n cheese is a favorite food in our household, but I try to avoid the boxed kind. All those artificial ingredients…you know what I mean. I’m ok with it once in awhile, but not often. Of course the kids love the boxed stuff and haven’t been fans of the much-better homemade mac’ n cheese. Believe me, I’ve tried a lot of different recipes. There’s many good recipes out there – that I like, but are they kid-friendly? That was the question.
And then I found this recipe in one of my cookbooks. My kids liked it! They ate it up and asked for more. Now I’d be lying if I said they’d pick this over the boxed stuff (I swear they put addictive stuff in there), but I’m happy I found a homemade recipe that works. The hubs and I like it too, so about twice a month, I make it as a “meat-free” meal. (Saves a little money, you know?) I’ve adapted it slightly and this is the result.
This recipe involves a few minutes over the stove, but overall it’s pretty easy. And since you can add whatever type of cheese you like (mix and match, make it different each time – it’s up to you) it’s versatile too, another plus in my book.
So try it out. Hopefully you and the kids enjoy it!
(scroll down for the full, printable recipe)
What You’ll Need:
Note: this recipe makes about 12 servings or more, so you can half it if you don’t need that much.
- 1 (16 oz) box of elbow macaroni
- 10 tablespoons (1 stick + 2 TB) butter, divided
- 1/3 cup flour
- 3 cups milk
- 12 ounces cheese – shredded, cubed, or sliced (your choice)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 Tablespoons dry bread crumbs
Start by boiling water to cook your macaroni noodles.
Also preheat your oven to 375º.
Then in a saucepan, melt 1 stick (8 TB) of butter over medium heat.
Once that’s melted, add 1/3 cup of flour.
Stir in the flour and then gradually add 3 cups of milk. Yeah, it’s a lot. But this is mac ‘n cheese here.
I pour it in slowly as I’m stirring.
(Do you know how hard it is to take a picture at the same time? It’s more challenging then you’d think!)
Around this time, your water should be boiling, so add the box of elbow macaroni noodles.
Back to your butter/milk – bring it to a boil, stirring all the while on medium heat. If you stop for a minute to rescue your toddler from your 3 year old sitting on him, that’s ok, but don’t leave it for too long.
Once it’s boiling, set the timer and cook and stir for about 2 minutes. I like to use a whisk.
Then reduce the heat to low.
By now it should be thickened.
Take the pan off the burner.
Stir in the cheese.
For this batch, I used shredded cheddar cheese with a couple slices of American thrown in.
I often do Cheddar Jack, Mozzarella, and other varieties. Sometimes if I happen to have a specialty cheese, I will cube a little and throw that in for more flavor variety. The kids like it “plain” though so I try not to overdo it. Again, it’s all up to you.
Add the salt and pepper now too and stir until the cheese is melted.
Keep stirring until it’s all melted.
At some point, you should have drained your cooked elbow macaroni and set that aside.
Now you can add the noodles to the cheese mixture.
Mix it in well.
Turn the macaroni and cheese mixture into a 2 quart casserole dish.
In a separate small bowl, melt 2 Tablespoons of butter. Now add 4 Tablespoons of bread crumbs and a dash of pepper and combine it all.
Sprinkle this bread crumb mixture over the mac ‘n cheese.
Bake for 30 minutes.
If you want it a little “crispier” (not even that), leave the lid off.
Doesn’t that look yummy?
If you liked this recipe, please click the “Pin It” button top so others can see it too!
— Erika Bragdon (@Erika105) May 31, 2012