April 20, 2016

Kids Favorite Stove-top Macaroni and Cheese

As some of you may know, I struggle to find a homemade macaroni and cheese recipe that my daughter actually likes. Well, I finally found one.  It only took 7 years.....

I literally have tried ton's or recipes to come to this moment. I've blogged about the one's I loved even though she hated them.  See the problem was that for the first portion of her life she was in daycare.  They aren't making homemade macaroni and cheese at daycare as you know. So she grew up eating boxed macaroni and cheese and it sort of ruined her for all others.  Eventually we were able to get her to eat and like a frozen variety in a red box.  Then after many trials we found two restaurants that she would eat theirs.  Of course I couldn't find a copy cat recipe for either of those two restaurants.  

So, I began with whittle down her favorite cheese options.  This was actually quite easy considering she seems to have her mom's love for cheese.  So I ended up using two cheeses, mild cheddar and Munster.  I think it's important to use at least half of a soft cheese to achieve that creaminess.

I'm happy to report that she loved this one.  It had the look she loves (she doesn't like melted cheese or bread crumbs on top), it had the creaminess she loves, and it didn't have any strange specks of pepper or herbs in there.  Win Win!  Oh yeah, and she loved the taste obviously.

I hope your picky eaters like it too .

Kids Favorite Stove-Top Macaroni and Cheese
Recipe from The Kitchn

  • 1 pound pasta, any shape
  • 1 1/2 cups whole or 2% milk
  • 2 Tbsp all-purpose flour
  • 2 to 3 cups shredded cheese like Colby or Monterrey Jack
  • 1/2 tsp salt
  • 1/4 tsp ground mustard
Cooking Directions
  1. Boil the pasta as directed on the package.
  2. While the pasta is boiling, use another medium saucepan to warm 1 cup of the milk.
  3. Mix together the remaining 1/2 cup of milk and flour so there are no lumps.
  4. When the milk in the pan starts to steam, pour the flour/milk mixture in and whisk until smooth. Cook 3-4 minutes, until thick.
  5. Turn the heat to low and start adding the cheese, little by little. Also add the salt and ground mustard and whisk until smooth.
  6. Stir half the cheese mixture in with the cooked pasta until fully coated and then add the remaining sauce.
  7. Serve immediately.
  8. When reheating leftovers, just add a splash of milk to make it creamy again.

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