I didn’t set out to ruin your New Year’s intentions, honestly I didn’t. I actually have a few resolutions myself, one of which is filing all the notes, clippings and recipes I’ve amassed over the past year. Which is how I stumbled upon this little jewel of a recipe.
To sweeten the deal, I’m going to let you in on a little secret: this is the easiest mac and cheese you’ll ever make. And as if that weren’t enough, my picky eater gave it thumbs up. For the kids, it has the color and consistency of a boxed macaroni and cheese, but the taste is sophisticated enough to please adults. Oh, and it’s ridiculously easy and fast to pull together, even on a weeknight. In fact, you’ll barely have enough time to finish that first glass of wine.
I used good old-fashioned sharp cheddar cheese for this, the kind my daughter eats day in and day out. I didn’t want to stray too far from her taste palette. Elbow macaroni proved easier to find than shells, although I’ve got shells on my permanent Pepperplate shopping list as that’s what Little GG expects to see in her mac and cheese. We’re a family of three so I halved the original recipe, from Amanda of Amanda’s Cooking; I also skipped the paprika and dry mustard so as not to alarm Little GG (although I can imagine the spices would only further improve the flavor).
Fast, easy, kid-friendly…almost worth blowing your diet, don’t you think?!
Kid-Friendly Stove-Top Mac & Cheese
½ pound pasta, shells or elbows preferred
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (low-fat works fine)
½ teaspoon salt
Pinch freshly ground pepper, optional
1 cup shredded cheddar cheese (use regular, not reduced fat)
- Prepare the pasta according to package directions.
- Meanwhile, melt the butter over medium heat in a medium-sized saucepan. Once the butter has melted, sprinkle in the flour and, using a whisk, stir contantly for one minute.
- Gently warm the milk in the microwave, 25 seconds or so on high. Slowly whisk the milk into the butter-flour mixture. Continuing whisking to thicken the sauce. Once the sauce is bubbling, it should be thick enough; just don’t allow the sauce to boil.
- Once the sauce has thickened, remove from heat and add the salt, pepper and shredded cheese. Stir gently until the cheese has melted and the sauce is thick.
- Drain the pasta and return it to the pot. Add the cheese sauce and gently combine.
- Serve hot.
Adapted from a recipe by Amanda’s Cookin’.
I made mac and cheese for dinner tonight, but it wasn’t very kid friendly … It was made with beer, and you could definitely taste the beer.
This looks so good, and easy! I haven’t mastered a really good mac and cheese recipe yet, I think that’s something everyone needs to know how to make
Jess – this one is super easy, honestly. Give it a try!
Thanks for the shout out, so glad you liked it!
Yours looks wonderful 
Thanks Amanda – and thanks for the inspiration – we LOVE this dish!
I love this recipe. My son likes boxed and my daughter will only eat homemade but I think they both will love this. Happy weekend!
Yay, Lisa – hope it works out that they both like it. A one-pot family meal is always a dream.
ooh mac and cheese is totally my weakness.. and this recipe looks all creamy and delicious!
Stephanie – it is super creamy and VERY delicious – not to mention easy.
I made this for dinner tonight, and it was delicious. We loved it-perfect for a cold winter evening.
Mom, I’m so glad you liked it! Love you!
This looks creamy, and super easy. I love an easy dinner the whole family will love.