Easiest kid-friendly macaroni and cheese

 

Image by Steve Buissinne via Pixabay

 Recently my friend Jennifer and her three young boys came for lunch.  We're trying to make this a biweekly thing, so I've been considering kid-friendly menus for the very young -- say, five and under.  For last Friday, I wanted to make macaroni and cheese, along with hot dogs.  

I nearly always make baked macaroni and cheese and top it with either bread crumbs and grated cheddar, or (my preferred way, and the way my mother always did it) with saltine cracker crumbs browned in a generous amount of butter.  But somehow, I thought unbaked macaroni and cheese, unadorned with anything crunchy, might be the way to go for little kids.  A little more like Kraft Dinner, only much better.

So I went hunting for a Quick Macaroni & Cheese recipe I used to use quite a bit back in the day.  It called for processed cheese (I'd forgotten that) and I wanted to use real cheddar.  So I adapted the recipe quite a bit and I also doubled it.  I was really pleased with the result.  Nice and creamy, and everyone enjoyed it.

Our friends were arriving at 11 to allow for an hour of play time before lunch.  So even though this is a last-minute type recipe with no baking required, I didn't want to be preparing it at the last minute.  So I started my prep at around 10:30 and, when it was done, I popped the mac'n'cheese into a slow cooker and set it on Low until  time to eat.  I skipped the paprika on top to avoid picky eaters saying they "didn't like" that red stuff. But for adults, yes, I would add a sprinkle of it, maybe even smoked paprika.

Here's the recipe:

Easiest Kid-Friendly Macaroni and Cheese

1 pound elbow macaroni
1/2 cup butter
1/2 cup flour
3 cups milk
1 to 2 Tblsp. instant minced onion
3 cups shredded cheddar cheese (12 ounces)
2 teaspoons parsley flakes (optional)
1 teaspoon salt
1/4 teaspoon pepper
Paprika (optional)

Cook the elbow macaroni as directed on package.

Meanwhile, melt the butter in a large saucepan.  Add the flour, stirring constantly, and cook until bubbly.  Remove from heat and gradually add the milk and the minced onion,, stirring constantly until all is well mixed.  Return the saucepan to the heat and cook, stirring constantly.  When it comes to a boil, continue to cook and stir for one minute or until sauce is nice and thick.  Add the cheese about a half cup at a time, stirring until cheese is melted and blends into the sauce.  Add the salt and pepper and the parsley flakes if using.

Drain the cooked macaroni well and combine with the cheese sauce in a large serving dish.  (Or, if making this an hour or two ahead, place it in a greased crock pot set on Low to keep warm.)  Sprinkle with paprika before serving if desired.  Makes 6 to 8 servings.