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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Easy Baked Mac and Cheese Recipe (That Your Kids Will Actually Eat!)

By Erika in Dinner

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

This baked mac and cheese recipe is easy to make and a tasty, healthier alternative to processed boxed macaroni and cheese. Even picky kids love it!

With a recipe rating of 4.9, my kids aren’t the only ones! This is one of the most popular recipes I’ve ever shared, and for good reason: it’s yummy and easy to make.

I’ve received hundreds of emails from moms telling me just how popular this easy meal is with their children.

kid-friendly, easy homemade mac 'n cheese pin image this idea now...

Mac and cheese is a favorite food in our household, but I try to avoid the boxed kind. All those artificial ingredients…you know what I mean. I’m okay with it once in a while, but not often.

Of course, the kids love the boxed stuff and haven’t been fans of the much better homemade mac and cheese. Believe me, I’ve tried a lot of different recipes.

There are many good recipes out there that I like, but are they kid-friendly? That was the question.

Thankfully, yes! After toying with recipe variations over a period of years, I have nailed it! This baked mac and cheese recipe is everything it should be: gooey, cheesy, rich, and my kids LOVE it.

My kids call this the best mac and cheese recipe ever, and I have to agree. And I bet you and your family will too!

homemade baked mac and cheese on plate

Why This Baked Macaroni and Cheese Recipe is So Good:

  • It’s simple and easy to make
  • Kids love it
  • You can use different combinations of cheese if you prefer
  • No fancy ingredients required
  • Deliciously creamy
  • One batch makes a lot, so you’ll have plenty of leftovers
homemade macaroni and cheese on plate

Video Tutorial

This recipe is so easy to put together! For visual proof, I’ve made this tutorial video showing you just how to do it.

Ingredients

  • Elbow macaroni noodles
  • Butter
  • All-purpose flour
  • Milk
  • Shredded cheese – any kind you prefer – we usually do cheddar
  • Salt
  • Pepper
  • Dry bread crumbs

Supplies you might need…

  • Spatula
  • Whisk
  • Glass measuring cup
  • Large saucepan
  • 2-Quart casserole dish OR 9×13″ glass baking pan

How to Make Homemade Mac and Cheese for Kids

Cook the noodles in boiling water according to the package directions.

Melt the butter in a saucepan, then add the flour.

melted butter and flour in a pan

Whisk in the milk gradually as you stir.

pouring milk into a pan for baked mac and cheese recipe

Continue whisking until the mixture comes to a boil.

If you stop for a minute to rescue your toddler from your 3-year-old sitting on him, that’s ok, but don’t leave it for too long.

Cook and whisk the boiling milk mixture for about 2 minutes.

By now, it should have thickened. Remove from the heat.

Stir in the cheese.

shredded cheese being added to boiling milk

Add the salt and pepper and stir until the cheese is melted.

creamy homemade cheese sauce for baked mac and cheese recipe

Add the macaroni noodles to the cheese mixture and mix.

creamy homemade macaroni and cheese

Dump your mac and cheese mixture into a casserole dish or 9×13″ rectangle pan (your choice).

In a separate small bowl, stir together melted butter and bread crumbs with a dash of pepper.

Sprinkle this breadcrumb mixture over your mac and cheese.

baked mac and cheese with breadcrumbs in a pan

Bake.

baked mac and cheese for kids on a white plate with red table background

Doesn’t this baked mac and cheese recipe look yummy?

homemade mac and cheese for kids on a white plate with cheddar cheese and red background

FAQs

This recipe is very easy, and it’s hard to mess up. I’ve received emails from hundreds of moms who have successfully made this simple macaroni and cheese recipe for their families. Just follow the directions and make sure you cook and stir until the mixture is boiling and thickened.

What kind of cheese can I use?

I typically use shredded cheddar cheese with a couple of slices of American cheese tossed in. But we have also tried and enjoyed cheddar jack, mozzarella, and other types of cheese.

Sometimes if I have a specialty cheese on hand, I will cube a little and throw that in for more flavor variety. The kids like it “plain” though, so I try not to overdo it.

It’s really up to you and your kids. It’s hard to go wrong! Just be sure to use cheese that melts well for the best texture.

Can I make this dish ahead of time?

Yes! This mac and cheese is super make-ahead friendly. You can prep the whole dish earlier in the day (or even the night before), cover it, and store it in the fridge until you’re ready to bake. When reheating, you might want to add a splash of milk to keep it nice and creamy.

What pairs well with this baked mac and cheese recipe?

This baked mac and cheese pairs perfectly with my crispy homemade chicken nuggets. I also like to add a simple veggie side like roasted broccoli or green beans too.

This is also a great side for family favorites like grilled huli huli chicken, tuna patties, or even this simple crockpot sloppy joe recipe.

Try this kid-friendly mac and cheese out and let me know what you – and your kids – think! I hope you love it just like my family does!

Even More Easy Kid-Approved Meals:

  • Easy Southwestern Casserole
  • One-Pot Turkey Enchilada Casserole (we usually make this for dinner once a week!)
  • Kid-Friendly One-Pot Jambalaya
  • Tasty Chicken and Rice Casserole
  • Slow Cooker Sloppy Joes

Click here to pin this recipe for later. 

Print

Kid-Friendly Homemade Mac and Cheese

homemade macaroni and cheese on plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

This favorite baked macaroni and cheese is easy to make and a tasty alternative to processed boxed mac ‘n cheese. Even picky kids love it!

  • Author: Erika Bragdon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: serves 12 1x
  • Category: dinner
  • Method: bake
  • Cuisine: American

Ingredients

Scale
  • 16 oz box elbow macaroni noodles
  • 1/2 cup + 2 Tbsp butter, divided
  • 1/3 cup flour
  • 3 cups milk
  • 12 oz cheese
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 4 TBSP bread crumbs (Italian style or plain)

Instructions

  1. Cook macaroni noodles and drain.
  2. Preheat oven to 375 degrees.
  3. In a saucepan, melt 1/2 cup (1 stick) butter over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 2 minutes. Turn off the burner and add the cheese, salt, and pepper, stirring until the cheese is melted. Add the elbow macaroni noodles and mix well.
  4. Turn into a 2 quart casserole dish or 9×13″ pan.
  5. Mix together 2 TB melted, butter, 4 TB bread crumbs, and a dash of pepper. Sprinkle over the mac ‘n cheese.
  6. Bake for 30 minutes.

Notes

Note: this recipe makes about 12 servings or more, so you can halve it if you don’t need that much.

Nutrition

  • Serving Size: 12
  • Calories: 391
  • Sugar: 4g
  • Sodium: 372mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 60mg
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kid-friendly easy homemade mac and cheese

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    Filed Under: Dinner, Food for Kids, Recipes Published on April 1, 2025

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Nichol says

      May 31, 2012 at 9:00 am

      This looks so creamy and delicious we are lovers of Mac n cheese

      Reply
      • Kathryn says

        January 25, 2018 at 6:54 pm

        Just made this recipe for my 2 year old niece. She tends to be a little picky but LOVED this! I will most definately make this again!

        Thank you Erica.

        Reply
    2. Heidi19 says

      May 31, 2012 at 10:07 am

      This is truly wow! It’s so easy to follow the procedure.. I’ll be making this on the weekend definitely! Everybody will love this for sure…

      Reply
    3. kitblu says

      June 1, 2012 at 12:57 am

      Forgive me for a contrarian comment. Why does North America dye cheese orange? That is not a natural colour for cheese. While the colour orange used to be produced with annatto seeds, that is no longer the case. The orange cheese colour is artificial.

      Why the extra steps of adding crumbs and baking?No nutrition is added, time is extended and oven has to be heated using extra energy.

      Reply
      • Erika says

        June 1, 2012 at 8:21 am

        I don’t know about the color – it’s just an American thing I guess.
        And the crumbs? Because it’s yummy! 🙂 The oven is heated to melt the cheese and everything together further, not just bake the crumbs.

        Thanks for stopping by!

        Reply
        • kitblu says

          June 1, 2012 at 4:28 pm

          OK the baking and crumbs make sense and the crumbs would ads a bit of crunch. I could bake it in the toaster oven.

          Reply
          • Erika says

            June 1, 2012 at 8:02 pm

            I’ve never tried it, but why not?! I’d be curious how it turns out! Thanks Kiblu!

            Reply
      • Greta says

        August 4, 2012 at 3:05 pm

        The orange cheese thing actually started “across the pond” from America, somewhere in England, I believe. The milk in that region was of excellent quality from the type of grass the cows consumed, which was rich in beta-carotene. It actually did have an orange-ish tinge. Other cheese makers, in order to compete, started coloring their cheese to attract consumers (or trick them into thinking their cheese was of the same quality) and the rest, as they say, is history!

        Reply
        • kitblu says

          August 4, 2012 at 4:11 pm

          Initially the colour came from annatto, a seed from a tree. Now, like many things, the colour is synthetic.

          Reply
          • vislata says

            January 20, 2019 at 2:19 pm

            Greta is exactly right about the history – the cow’s diet was high in carotenoids.

            Euro-trash ‘Kitblu’ is wrong, annatto along with spinach-derived apocarotenal is still used to this day in things like Velveeta and Kraft Singles. The carotenoids in annatto, in particular bixin, are powerful anti-oxidents. All cheese is essentially protein and fat – so ironically the mass-produced Kraft single my actually be healthier for you than some organic-branded non-colored cheese.

            Just because the name of the substance isn’t familiar to you or sounds like a chemical doesn’t mean it is ‘synthetic’. So much of the Neo-Luddite GMO and other food hysteria fads are purely driven by ignorance of science.

            Reply
      • Lindsee says

        May 27, 2018 at 11:06 am

        She didn’t make the cheese. If you care that much, buy some without artificial coloring.

        Erika, the recipe is great, fed it to a dozen kids and they all loved it!

        Reply
        • Erika says

          January 22, 2019 at 11:08 am

          Thank you, Lindsee. 🙂

          Reply
    4. melissa says

      June 1, 2012 at 8:05 am

      This looks delicious!! i pinned it!

      Reply
      • Erika says

        June 1, 2012 at 8:21 am

        Thanks Melissa!

        Reply
    5. Nicole - Mama to 4 Blessings says

      June 1, 2012 at 9:27 am

      looks scrumptous! I pinned it!

      Reply
      • Erika says

        June 1, 2012 at 8:05 pm

        Thanks Nicole!

        Reply
    6. Kecia says

      June 1, 2012 at 12:12 pm

      This mac and cheese looks so yummy! I love homemade macaroni much better than store-bought. I am pinning so we can try making this soon…maybe my picky son will even like it!

      Reply
      • Erika says

        June 1, 2012 at 8:06 pm

        Me too! I hope your son likes it too!
        Thanks for stopping by!

        Reply
    7. Flora Foster says

      June 1, 2012 at 12:15 pm

      Pinned! This recipe looks so easy to prepare, and delicious, everyone is going to love this one, thank you!

      Reply
      • Erika says

        June 1, 2012 at 8:06 pm

        Thanks Flora!

        Reply
    8. Jennifer says

      June 1, 2012 at 4:07 pm

      Holy cow that looks amazing!!! I want it right now!

      Reply
      • Erika says

        June 1, 2012 at 8:07 pm

        Lol, it is hard to resist – even more when it’s freshly baked right in front of you!

        Reply
    9. R Hicks says

      June 18, 2012 at 1:06 am

      looks absolutely delicious. Adult friendly too!

      Reply
    10. Mary Dailey says

      June 27, 2012 at 3:56 pm

      I’m pretty sure even us big kids would love this!

      Reply
    11. Nataly Carbonell says

      August 27, 2012 at 5:53 pm

      Just cant wait to try it I like the Bread crumbs idea! thanks for sharing

      Reply
    12. Jessica says

      October 21, 2012 at 2:56 pm

      I can not thank you enough for this recipe. My kids are sooooo picky I tried other home made recipes and to no avail. But yours OMG my boys loved it so much, they even asked for seconds. I am so happy, like you I am trying to give them more of a healthy version of MAC and CHEESE.. Also it helps that I found these dinosaurs shape pasta in Whole Foods which they enjoyed as well. I did not baked it like you, but I will try that next time.

      Reply
      • Erika says

        November 12, 2012 at 12:23 pm

        That’s wonderful, Jessica! I am so glad this helped! Yay! That’s a good idea about the dinosaur-shaped pasta – I may need to try that for my younger boys!

        Reply
    13. Karen S. says

      November 16, 2012 at 1:37 pm

      This looks so much better than The Boxed. I’ll have to try making it with my kids!
      We usually do something similar but no breadcrumbs. Preheat the oven to 375 degrees.
      1/4 cup butter melted in saucepan, add 1/4 cup flour and mix. Gradually add in 2 cups of milk, whisking of course and slowly bring to a simmer then turn to low until it reaches your desired thickness. (Boil 2.5 cups macaroni at the same time!
      We grate our own Cracker Barrel extra sharp white cheese, a whole log of it. This can either be mixed into the sauce or added to a greased baking dish. Make sure you grease it! Pour the drained macaroni into the dish, and mix in the cheese and sauce. Top with extra grated cheese (whatever kind you like.) Bake for 45-50 minutes or until it is golden brown.

      Reply
    14. Elle says

      December 11, 2012 at 4:37 pm

      My nieces are getting old enough to want to cook with me when I visit and since I don’t know a kid that doesn’t love mac & cheese, this might be the first recipe we try! Looks good!

      Reply
    15. latisha depoortere says

      January 3, 2013 at 11:38 pm

      Thanks for sharing looks and sounds great will share and pin it 🙂

      Reply
    16. Becki says

      January 30, 2013 at 9:12 pm

      Thank you so much. My very picky toddler loves it!!!

      Reply
      • Erika says

        February 13, 2013 at 2:32 pm

        Yay! That’s so awesome – believe me, I know! Lol. Thanks for sharing, Becki.

        Reply
    17. Studentmom87 says

      March 22, 2013 at 12:56 am

      YUM! This is amazing, posted to my facebook 🙂

      Reply
    18. alison says

      March 24, 2013 at 2:21 pm

      happen to know if it freezes well? would be nice to make a batch and put in single, kid-size servings….

      Reply
      • Mary says

        February 3, 2016 at 12:19 pm

        Freezes great

        Reply
        • Allison says

          July 29, 2018 at 11:31 pm

          Thanks for the tip re freezing! I’m wondering if I can use butter alternative such as olive spread or cholesterol free margarine? Also has anyone tried low fat milk? Trying for even healthier version!! Many thanks, Allison, Australia

          Reply
    19. Adrienne says

      April 6, 2013 at 12:36 pm

      This a great recipe! I love how you have step by step pictures as well. Great for visual learners like myself.

      Reply
    20. Leigh says

      January 12, 2014 at 12:33 am

      I’ll be cooking this with my 5 year old son tonight – perfect Sunday evening meal and he’s been nagging for “macaroni cheese”. My kids love it with some chopped and cooked bacon stirred through and I also like to add a later if chopped tomato in the middle. Saves them wanting ketchup!

      Reply
    21. katy says

      June 23, 2014 at 8:16 pm

      loved this so much! Thanks!!!

      Reply
    22. Sheri Huth says

      June 26, 2014 at 9:28 pm

      THANK YOU SOOOOOOOOOO MUCH!!! My two-year old toddler is EXTREMELY picky and, with the exception of the Mac N Cheese from Buca di Beppo’s (the closest of which is a mere 300 miles away from us!), I haven’t been able to find any recipes or store/restaurant-bought versions that he will eat …. until I tried YOURS!!!!! Not only did he eat every last bite of it, but he did so willingly and excitedly, doing his little “yummy food happy dance” all the while … and I even scored a huge thank you, in the form of an awesome hug and kiss when he finished his plate! I can’t even begin to put into words how excited and happy this has made me! This will DEFINITELY be my go-to recipe from this day forward and I’ve shared a link to this recipe with everyone I know on FB! Again, thank you, thank you, thank you!!! 😀

      Reply
      • Erika says

        August 28, 2014 at 3:22 pm

        Fantastic! I’m so happy to hear it. Thanks for letting me know! 🙂

        Reply
    23. Debbi says

      December 13, 2015 at 7:58 am

      Hello! This looks so yummy! I would love to make this for my granddaughters as they are very picky eaters but love Mac and cheese out of the box. Lol I would like to make this ahead of time and bake the following day, is this possible with your recipe?

      Thanks

      Reply
      • Meg says

        December 17, 2015 at 7:11 am

        Hi Debbi – I am not the blogger obviously, but I made this recipe yesterday and plan to bake it with the butter and breadcrumbs tonight (after it was in the dish, I let it cool completely then covered and refrigerated it). I found similar recipes that all said it doesn’t detract from the dish at all to do it that way, and I didn’t want to have to prepare it all at once this evening. The first part worked beautifully and tasted good. I’m sure it will be even better this evening after the final touches!

        Reply
    24. Locksmith Ryleigh says

      May 9, 2016 at 7:01 am

      Love your work!

      Reply
    25. Meghan says

      May 26, 2016 at 6:02 pm

      This is SOOO good! I halved the recipe. Only because it was all I had, I used dark rye bread crumbs. Plus I added 1 tsp of dijon mustard. We all LOVED it! I’ll definitely be making this again.

      Reply
    26. Saara says

      July 18, 2016 at 11:23 am

      Thanks for the recipe – made this on Saturday and my daughter actually liked it (said it was different from the stuff her dad makes her, but yummy)!

      I actually quite enjoyed it as well 🙂

      Reply
    27. Krystie Scamehorn says

      September 4, 2016 at 6:02 pm

      no lie – this is the BEST Mac n’ cheese recipe I have ever made. It requires few ingredients, my kids always eat it up immediately, and it comes together quickly. I’ve even messed it up a bit once or twice and it is very forgiving. It’s better if you bake it, but you don’t have to. I can cut the recipe in half easily and it’s plenty for my family. It’s cheap, easy, and be made relatively healthy compared to the box stuff. I often use skim milk, low fat cheddar and whole grain noodles. No matter what I use, if I keep the proportions exact, it turns out great every time.

      Reply
      • Erika says

        September 13, 2016 at 9:34 am

        Thanks, Krystie!

        Reply
    28. Justeen says

      October 16, 2016 at 1:27 pm

      First time making baked mac and cheese and it came out great !!! I halfed the recipe, but kept the milk amount the same lol, baby girl loved it n she eats nthn

      Reply
      • Erika says

        October 18, 2016 at 9:59 am

        That’s great! I’m glad to hear she loved it!

        Reply
    29. Shaun says

      November 6, 2016 at 1:32 pm

      Just tried this for the first time & it was easy & delicious .. I kind of felt like mine could have been spruced up a little, maybe next time I’ll add a little tomato juice or some different cheese flavours but overall it was super delish !

      Reply
    30. Deven says

      November 22, 2016 at 4:40 pm

      If I wanted to make this the night a head for a dinner the next day, could I do so and continue the recipe from when I pop it in the oven.

      Reply
      • Deven says

        November 22, 2016 at 4:44 pm

        Or if I wanted to make it the night ahead, how will it warm it up the next day, could I pop it into the oven again?

        Reply
    31. Lori says

      November 23, 2016 at 8:19 am

      I am hoping it is ok to make the day before and then just add the bread crumb mixture the next day before baking. Wondering how long to bake the next day? So far it tastes awesome! Thanks!

      Reply
      • Erika says

        November 27, 2016 at 11:37 am

        Yes that’s fine, Lori. Hope it turned out well!

        Reply
    32. Janessa says

      December 14, 2016 at 6:35 pm

      I made this step by step, and it turned out terrible. It was so grainy, and the cheese separated. It was inedible, and I’m sad. I don’t have a lot of food at the moment, and I just wasted what little I have. ☹️

      Reply
      • Erika says

        December 16, 2016 at 10:21 am

        Hi Janessa, I’m sorry this recipe didn’t work out for you. This is the first I’ve heard of any issues with this recipe, so I’m at a loss as to what happened.

        Reply
    33. Meredith says

      December 30, 2016 at 10:51 pm

      How many servings does the recipe make?

      Reply
      • Erika says

        December 31, 2016 at 5:16 pm

        At least 10, Meredith.

        Reply
    34. Stephanie says

      January 16, 2017 at 8:29 pm

      Can I make this recipe the night before, refrigerate it and bake it before eating tomorrow?

      Reply
      • Erika says

        January 19, 2017 at 9:40 am

        Absolutely, Stephanie! I’ve done that many times. 🙂

        Reply
    35. James says

      January 21, 2017 at 8:27 pm

      Used this as the inspiration for dinner tonight. Kids couldn’t get enough (and neither could I!). I made a half-size batch. I used some shredded Mexican blend cheese leftover from taco night, a couple slices of American, and a couple tablespoons of grated parmesan to give it a bit more depth (and saltiness). I decided to forego the baking and bread crumbs, but when I have more time will try that because I love mac n cheese au gratin. I think I would also reduce the amount of flour a bit–even with a fair bit of cheese I could still taste it. Thanks for the great recipe!

      Reply
      • Erika says

        January 22, 2017 at 11:40 am

        Love what you did with the recipe, James, and that everyone loved it! Thanks for sharing!

        Reply
    36. Holly says

      February 10, 2017 at 7:36 am

      Is this freezable??

      Reply
      • Erika says

        February 10, 2017 at 2:20 pm

        I have not tried it, Holly, but I don’t see any reason you couldn’t. 🙂

        Reply
    37. LauraChristine says

      February 25, 2017 at 1:08 pm

      OMG this is by far the best mac and cheese I have ever had!! Boxed mix…out…This recipe…In!!!! I’ve made it like 4 times so far in the last 1 and a half weeks!!! I made it today for the kids, I only had 4 ounces of cheddar (half batch), so i used 2 ounces of mozzarella to make 6 ounces….WOW sooo good!!! Also added a 1/4 tsp each of ground mustard and powdered onion, for added flavor. Also i only cook the noodles for like 5 minutes and let them cook in the casserole, i hate mushy noodles lol. Ugh the best mac and cheese ever!!!!! Thank you so much!!!!!

      Reply
    38. Janie Smith says

      April 15, 2017 at 4:12 pm

      Any way to do this in the crockpot?

      Reply
    39. Shari says

      April 16, 2017 at 2:01 pm

      My kids love this recipe. I went through a few others that didn’t quite cut it. This one is a favorite and I’m even making it for Easter dinner! Thank you!

      Reply
    40. Ari says

      April 23, 2017 at 7:54 pm

      Great recipe! I made this for Easter and the entire family loved it.

      Reply
    41. Cat says

      May 23, 2017 at 10:31 pm

      I’ve been for a kid friendly Mac n cheese for my son bday party…. just wondering what kind of cheddar cheese did you use? Mild or sharp?

      Reply
      • Erika says

        May 24, 2017 at 8:58 am

        Hi Cat, I use mild with my kids, but you can use whatever you have in your fridge or what your own children prefer.

        Reply
    42. Jade says

      August 10, 2017 at 8:18 pm

      Just made it and 🙁 it didn’t work out. I don’t know what happened but it was probably the flour, i never add flour to mac n cheese because I never see the point but this time decided to follow directions. I just had to throw it out. Thinking about the $7 in GF noddles all the Kerry Gold Grass fed butter, organic milk and cheese I just wasted I wanna cry. Pretty sure it was the flour though because as soon as it started to boil the milk mixture looked like mash potatoes. I might try again but will skip the flour.

      Reply
      • Erika says

        August 17, 2017 at 4:51 pm

        That’s awful, Jade! This recipe is not written as gluten-free (I haven’t made this for my own kids in awhile because we are now gluten and mostly dairy-free – we were not when I shared this several years ago). Assuming you used gluten-free flour, it would likely have a different texture and result, which is probably what happened.

        Reply
    43. Shana says

      October 30, 2017 at 2:42 pm

      Hi there! Awesome recipe! Thank you for sharing it. I made this for lunch and I’m not sure if I made to much of the sauce lol i followed the recipe but I only put half of the sauce or roux? on the noodles and instead of bread crumbs (something I never seem to have), I used herb and garlic croutons. Totally yummy! Kid approved!

      Reply
    44. Jeanette Christine Nunez says

      November 23, 2017 at 3:33 pm

      Yum, looks amazing so far with high sauce to pasta ratio! I made completely gluten free with rice pasta, arrowroot instead of flour and GF bread crumbs from Aldi!

      Reply
    45. Julie Malik says

      March 12, 2018 at 9:56 am

      Can i know what type of flour do u use?

      Reply
      • Erika says

        March 12, 2018 at 2:49 pm

        I used regular all-purpose flour when I first published this recipe, but now we use a 1-to-1 gluten-free flour mix along with gluten-free noodles.

        Reply
    46. melissa says

      May 3, 2018 at 12:11 pm

      Thank you. I appreciate the recipe. Going to make it tonight!

      Reply
    47. Stephanie says

      June 8, 2018 at 10:05 am

      Can this be made ahead for a bbq and heated back up? Any suggestions? Let me know because I would love to make this for my upcoming bbq that will have a bunch of kids and adults!

      Reply
      • Erika says

        June 8, 2018 at 10:40 am

        Yes, you can do that, Stephanie. I would make it ahead of time except for the baking time. Then simply bake it before you’ll be serving it. If you refrigerate it before baking, you’ll need to add more time for baking to heat it through. Enjoy!

        Reply
    48. Smruti palwe says

      June 25, 2018 at 7:16 am

      Superb recipe, My kids are mostly into junk food, so I am always concerned about their nutrition. The Macaroni cheese recipes that you have shared looks so delicious and healthy too, I cannot wait to try it at home, I am sure my kids will surely love it.

      Reply
    49. Camila_carioca says

      December 24, 2018 at 9:14 pm

      I have made this recipe now several times, always with the cheddar cheese because of my picky 3 yo. Not just him but ny whole family loves it! Today i am trying breadcrumbs without the butter on top (shqve some time because baby wanted breastfeed), we will see how it turns out.

      Thanks Erika, your page is in my favorite recipe boox 😉

      Reply
      • Erika says

        January 2, 2019 at 1:07 pm

        I’m so glad your family loves this, Camila. Thanks for telling me! 🙂

        Reply
    50. Jennie says

      January 5, 2019 at 1:58 pm

      Love this easy recipe! My kids enjoyed it, too. I liked your comment about adding the slices of American cheese – think it worked well. I included it in my recent post about easy kid-friendly family dinner ideas!

      Reply
      • Erika says

        January 7, 2019 at 1:22 pm

        I’m glad you enjoyed it, Jennie. Thanks for including this in your roundup. 🙂

        Reply
    51. Jennifer says

      January 16, 2019 at 3:47 pm

      Does this recipe call for salted or unsalted butter?

      Reply
      • Erika says

        January 18, 2019 at 9:30 am

        We usually use unsalted but you can use either. I’ve found this recipe isn’t super picky in that area.

        Reply
    52. Nicole says

      January 31, 2019 at 9:06 am

      Hi there. I’ve been using this recipe for years, everyone loves it, thank you for sharing it. I’ve been doing some instant pot cooking and wondering if you have tried adjusting this recipe for the instant pot?

      Reply
      • Erika says

        February 1, 2019 at 3:07 pm

        Hi Nicole, yes we have – here’s our instant pot version: https://livingwellmom.com/gluten-free-homemade-instant-pot-mac-and-cheese/

        Reply
    53. Erin says

      June 11, 2019 at 6:42 pm

      Could you make the sauce and then freeze it for future meals?

      Reply
      • Erika says

        June 12, 2019 at 9:36 am

        I suspect it might curdle and the texture and taste might be off if you froze it.

        Reply
    54. Abby says

      October 1, 2019 at 8:12 pm

      Have you tried making this in a crock pot? I’m thinking of making this for my son’s birthday and it would be easier to transport in a crock pot.

      Reply
      • Erika says

        October 3, 2019 at 10:33 am

        I haven’t made this recipe in a crockpot, but I do have an Instant Pot version here – https://livingwellmom.com/gluten-free-homemade-instant-pot-mac-and-cheese/

        Sorry I can’t help more, but thanks for the note – I will add a reminder to make a crockpot version! 🙂

        Reply
    55. Mrs. Baton's Awesome Class says

      February 21, 2020 at 12:46 pm

      It was easy to make. It wasn’t much harder to make than boxed. The texture was soft and creamy. It was cheesy and buttery from the first bite. 7 people in our class liked this better than boxed. 1 person liked boxed better because he can make it himself.

      Reply
    56. Andrew says

      April 7, 2023 at 1:09 pm

      Just made it for easter. Tried a bite and it’s delicious! When you reheat it the next day in the oven, do you do it for the same amount of time and at the same temperature listed in the recipe?

      Reply
      • Erika says

        May 8, 2023 at 4:14 pm

        Glad you enjoyed it, Andrew! I’d heat at 350 for 15-20 minutes and test how warm it is.

        Reply
    57. Elizabeth Clark says

      June 9, 2023 at 7:54 pm

      I made this in a crockpot for a potluck and it was great. My 5-year-old liked it. Enough said.

      Reply

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