One of my favorite childhood meals growing up was Kraft macaroni and cheese. It wasn't something I had often, but was a dish I always looked forward to.
My husband and I are expecting our first child and Kraft macaroni and cheese was one of my cravings this week so I decided to try making a homemade version.
This kid tested and approved recipe is the perfect version of homemade macaroni and cheese. It's a recipe my mother-in-law has been making for her grandchildren for years.
It's rich, thick, and perfectly cheesy. Using pantry ingredients and a mix of mild and extra sharp cheddar cheese, it's a dish that can be made without a bit of planning required.
My nieces and nephew would choose this recipe over Kraft any day. I hope your kids enjoy it just as much as they do!
Macaroni and Cheese
Prep Time: 5 minutes
Cook Time: 6 minutes
1 box of mini rotelle-wheels pasta or any pasta of choice
1/4 cup butter
6 tablespoons flour
1 teaspoon salt
2 cups milk
1 cup mild cheddar cheese, shredded
1 cup extra sharp cheddar cheese, shredded
Cook your pasta according to the package directions. Meanwhile, melt your butter in a medium sauce pan over medium heat. Add your flour and salt and whisk until blended. Stir in the milk and raise your temperature to high/medium and whisk for 5 1/2 - 6 minutes or until thickened. Remove your mixture from the heat and add the cheddar cheese. Whisk until melted and add to your cooked pasta. Toss to coat and enjoy!