This is a super easy way to make Mac and cheese that is not baked. I’ve been using this homemade method since my oldest started eating table food, and it’s a family favorite.

This is a great recipe for kids who are picky eaters. From my experience, kids that are picky eaters do not like the baked mac and cheese, because of the crust. It could be a texture issue or it could be the coloring of the dish. This mac and cheese is made on the stovetop; it’s creamy and delicious. I haven’t met a kid that doesn’t love it! We use this as a side for every summer BBQ. It’s a great staple to have that is kid-friendly. But don’t shy away from serving this to adults. It’s delicious.

Ingredients

Salt – to taste
6 Cups of Water
2 Cups of Elbow Noodles
2 Tb. of Butter
1/2 cup to 1 cup of Mexican Blend Shredded Cheese. Do not substitute another cheese here. The Mexican Blend is the most kid-friendly and is what gives it its mild yet delicious cheese flavor.
1/3 Cup of Milk
1 ts. of flour

Equipment Needed

Large Pot

Yields 6 good size portions

Instructions

Add water to a large pot. Stir in 2 ts. of salt. Boil Water in large pot, and add elbow noodles. Cook pasta for 15 minutes, or until the pasta is tender, and doubled in size. See picture below.
Drain Pasta, and return it to large pot.
Add butter and stir – careful not to overdo stirring. You don’t want your tender pasta to shred.
Add milk, cheese, and flour. Stir again.
Salt to taste. **Don’t forget salt was already added to the water, so the pasta should be salty. Taste it before you add more.
Serve Warm. It’s best if served right away so cheese is nice and gooey