This easy, cheesy bake is my kids' favorite mac and cheese recipe! Tender pasta is mixed with creamy cheese sauce and tucked under a buttery blanket of toasted breadcrumbs for a homey, comforting meal. Make gluten-free or not, as needed.
Do your kids love macaroni and cheese as much as mine do (all signs point to yes)? This is my kids' favorite mac and cheese recipe, with a creamy cheese sauce that coats tender pasta that contrasts with a crisp and buttery breadcrumb topping. Not too rich, not too fussy, this is a true winner of a dish, and you can make it gluten-free or not as you like.
Serve this dish with roasted cauliflower or baked sweet potato cubes for an easy side. And see my gluten free baked mac and cheese, butternut squash mac and cheese, and one-pot gluten-free mac and cheese recipes for even more options!
Jump to:
What They'll Love
- Mild and creamy. Just like a good mac and cheese should be! This recipe is nice and creamy, but not overly heavy, making it great for kids. The cheese is not super sharp, although you can adjust what type you use depending on your kids' tastes.
- Those crunchy breadcrumbs. While the topping is optional, my girls absolutely LOVE the buttery, crunchy breadcrumbs that get beautifully toasty and golden in the oven!
- The cheesy pull! Mozzarella cheese is essential here to give the mac its super cheesy pull in every forkful. Yum!
Ingredients Needed
Here's a look at the easy ingredients that go into this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted butter is best, so the finished dish is not too salty.
- Flour - Use all-purpose flour, or substitute sweet white rice flour to make a gluten-free sauce.
- Milks - I use a mix of whole and 2% milk so the sauce isn't overly rich. You can use all whole milk if you do want it richer, or try half-and-half or cream for the 2% milk.
- Cheese - A mix of cheddar, Parmesan, and mozzarella. See some other cheese ideas below.
- Salt and pepper
- Macaroni - Use gluten-free pasta if needed.
- Breadcrumbs - For the topping. Omit for a gluten-free version or use gluten-free breadcrumbs.
What Kind of Cheese?
I love using a blend of cheddar, parmesan, and shredded mozzarella in this dish. They are kid-friendly and mellow enough not to present any super sharp flavors. However, you can adapt them to your kids' palates! Other cheese options could include Gruyere, Swiss, Fontina, Jack, or Pepper Jack. You can use mild or sharp cheddar, swap cheddar for Parmesan, etc.
Step-by-Step Instructions
Here's an overview in photos of how to make my kids' favorite mac and cheese recipe:
1. Make cheese sauce: Melt butter in a pot, add the flour, then whisk in the milk and cook until thick. Cook the pasta separately.
2. Add cheese: Stir in the cheese until melted. Fold the cooked pasta into the sauce and place in an 8x8-inch pan.
3. Make topping: Melt the butter and mix it with the breadcrumbs. Add on top of the mac and cheese in the pan.
4. Bake: Place in a 350F oven and cook for about 20 minutes. Cool slightly before serving.
Tips & Recipe Notes
- Don't overcook the pasta. Follow the instructions on your box of pasta, then cook for about 1-2 minutes less time so that the pasta is al dente (slightly firm). It will soften a bit more as it bakes and soaks up the cheese sauce.
- Rest. Allow the baked mac and cheese to rest for about 5-10 minutes after it comes out of the oven so that it firms up a bit.
- Try different pasta shapes. We love elbow macaroni for that classic mac and cheese look, but you can use any kind of pasta shape you have on hand. Use a "nooks and crannies" type of pasta, like penne or ziti, so that it holds the cheese sauce.
- Gluten-free breadcrumbs. To keep this gluten-free, use ¼ cup of gluten-free breadcrumbs rather than regular.
Storage & Reheating Instructions
- Fridge - Transfer any cooled leftovers to an airtight container and store in the fridge for up to 3 days. I don't recommend freezing leftovers because the pasta can get mushy after defrosting.
- To Reheat - Place the leftover mac and cheese in an oven-safe dish and bake at 350F until warmed through, or place a portion on a microwave-safe plate or in a microwave-safe bowl and heat in the microwave for about 2 minutes until hot.
More Easy Pasta Recipes
Happy baking! If you make my kids' favorite mac and cheese recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
My Kids' Favorite Mac and Cheese
Ingredients
- ¼ cup unsalted butter
- ¼ cup sweet white rice flour or all-purpose flour (40 grams) or all-purpose flour
- 1 cup whole milk
- 1 ½ cups 2% milk
- 1 cup shredded cheddar cheese (see notes)
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- ½ teaspoon fine sea salt , or to taste
- ¼ teaspoon black pepper
- ½ pound elbow macaroni , gluten-free as needed
Topping
- 4 tablespoons unsalted butter , melted
- ¼ cup breadcrumbs
Instructions
- Preheat the oven to 350℉ and butter and 8x8-inch pan. In a large saucepan over medium heat, melt the ¼ cup unsalted butter. Whisk in the ¼ cup sweet white rice flour or all-purpose flour or all-purpose flour and cook for about 2 minutes, whisking, until a paste forms. Whisk in the 1 cup whole milk, whisking constantly, until smooth, then whisk in the 1 ½ cups 2% milk until a smooth sauce forms. Cook, whisking often, until a thick sauce forms, about 5 minutes.
- Remove the sauce from the heat and stir in the 1 cup shredded cheddar cheese and ¼ cup shredded parmesan cheese until melted. Stir in the ½ teaspoon fine sea salt and ¼ teaspoon black pepper.
- While sauce is cooking, make the ½ pound elbow macaroni, then drain and set aside. Mix the 4 tablespoons unsalted butter with ¼ cup breadcrumbs.
- To assemble, fold the cooked pasta into the sauce, then add half of the mixture to the prepared baking dish. Sprinkle ½ cup shredded mozzarella cheese over, then top with the remaining pasta and cheese sauce. Evenly scatter the prepared breadcrumbs over the top.
- Place in the oven and bake for about 20 minutes, until the cheese sauce is bubbling and the breadcrumbs are toasted. Let stand 5-10 minutes out of the oven before serving.
Notes
- Don't overcook the pasta. Follow the instructions on your box of pasta, then cook for about 1-2 minutes less time so that the pasta is al dente (slightly firm). It will soften a bit more as it bakes and soaks up the cheese sauce.
- Rest. Allow the baked mac and cheese to rest for about 5-10 minutes after it comes out of the oven so that it firms up a bit.
- Try different pasta shapes. We love elbow macaroni for that classic mac and cheese look, but you can use any kind of pasta shape you have on hand. Use a "nooks and crannies" type of pasta, like penne or ziti, so that it holds the cheese sauce.
- Gluten-free breadcrumbs. To keep this gluten-free, use ¼ cup of gluten-free breadcrumbs rather than regular.
I'd love to hear from you! Please leave me a note.