30-Minute Creamy Mac and Cheese: A Kid-Friendly Recipe for Rachel’s Picky Eaters

Here’s your 30-Minute Creamy Mac, Rachel! Hope your picky eaters give it two thumbs up!

Are you tired of your kids turning up their noses at dinner? Try this quick and easy mac and cheese recipe. It’s ready in just 30 minutes and is sure to please even the pickiest eaters. The secret is a rich, creamy cheese sauce made with both cheddar and cream cheese for extra flavor and smoothness.

You’ll love how simple this recipe is. No baking needed – it’s all done on the stovetop. But if you want, you can pop it in the oven for a crispy top. Give it a try and watch your family clean their plates!

Exact Ingredients List

Here’s what you’ll need to make this creamy mac and cheese:

• 1 pound dried pasta (elbow macaroni, shells, or penne)
• 5 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 5 cups milk (whole or 2% reduced fat)
• 1 pound white cheddar cheese, shredded
• 4 ounces cream cheese, softened (optional)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper

You can easily adjust the amounts if you want to make more or less. The cream cheese adds extra creaminess, but you can skip it if you prefer. Make sure to use a good quality cheddar for the best flavor.

Remember to have salt on hand for the pasta water too. You might also want some extra salt and pepper to adjust the seasoning at the end.

Instructions

Boil the pasta in salted water for 1 minute less than the package says. Drain and set aside.

Melt butter in a large pot over medium heat. Add flour and whisk for 1-2 minutes until light brown.

Slowly pour in warm milk, whisking constantly. Keep whisking until the sauce thickens and starts to simmer.

Take the pot off the heat. Stir in the cream cheese until melted.

Add the shredded cheddar cheese and stir until smooth.

Mix in salt and pepper. Taste and add more if needed.

Add the cooked pasta to the cheese sauce. Stir gently to coat all the noodles.

Serve right away while it’s hot and creamy. You can top with extra cheese or crispy bacon bits if you like.

For baked mac and cheese, pour the mixture into a baking dish. Top with more cheese and bake at 375°F for 15-20 minutes until bubbly.

Possible Substitutes List & Recipe Variations

You can easily change up this mac and cheese recipe. Here are some tasty options:

Pasta:

• Shells
• Penne
• Rotini
• Fusilli

Cheese:

• Sharp cheddar
• Gruyere
• Gouda
• Fontina

Mix and match cheeses for more flavor. Try half cheddar, half gruyere.

Add-ins:

• Crispy bacon bits
• Diced tomatoes
• Steamed broccoli florets
• Caramelized onions

For a protein boost, stir in some cooked chicken or ham.

Spice it up with a dash of hot sauce or a sprinkle of red pepper flakes.

Want a crunchier top? Pop it in the oven for 10 minutes with breadcrumbs and extra cheese.

For a lighter version, use low-fat milk and reduced-fat cheese. The sauce may be a bit less creamy, but still yummy.

No cream cheese? No problem. Leave it out or use sour cream instead.

Gluten-free? Use your favorite gluten-free pasta and swap the flour for cornstarch.

Tips, Tricks & Storing

Use warm milk to make your sauce smoother. Cold milk can make the sauce lumpy.

Grate your own cheese instead of using pre-shredded. It melts better and tastes fresher.

Don’t overcook the pasta. It will continue to cook a bit in the hot sauce.

Add a pinch of nutmeg or mustard powder for extra flavor.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of milk and warm it gently on the stove. Stir often to keep it creamy.

Freeze portions in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.

Try different cheese combos! Mix cheddar with Gruyère or Gouda for a flavor twist.

Make it a meal by adding cooked bacon, peas, or diced ham.

For a crunchy top, sprinkle with breadcrumbs and pop under the broiler for a few minutes.