Baked Macaroni and Cheese Recipe

My kids totally loved mac and cheese and although I have tried many different recipes, this is their favourite version.  I tend to pre-cook the mac and cheese when kids are at school and keep in the fridge ready to go in the oven half an hour before dinnertime.  To me, this is a quick, delicious and hot meal to serve the kids with some salad or peas on the side.  This recipe is adapted from RecipeTinEats. I have reduced the amount of cheese to make this a healthy and lighter dish, feel free to add more cheese to make it cheesier.

This dish is super quick and so versatile, I remember my mum’s mac and cheese had apples and nuts in it to give it a lovely crunch and I have seen others add different variety of cheese as well.  If you are busy, try to get your kids to help you, I get my kids to help me all the time as I bribe them with some shredded cheese once they are done.  Hope you enjoy making this for your family and please leave your comments below if you do try making this yummy and cheesy recipe.

Here’s a youtube video of how to make this quick and tasty mac and cheese recipe for kids.

Feel free to Pin this image on your Pinterest Account so you can remember to try this recipe.

Baked Macaroni and Cheese Recipe

yeahfoodie My kids totally loved mac and cheese and although I have tried many different recipes, this is their favourite version.  I tend to pre-cook the mac and cheese when kids… Main Course Baked Macaroni and Cheese Recipe Western Print This

Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 150g Elbow Macaroni Pasta
• 1 tbsp Butter
• 1 tbsp Four
• Handfull of Breadcrumbs
• 250ml Milk (Feel free to add more if you want the sauce lighter)
• 1 1/2 cups Mix of Mozarella and Cheddar Cheese (or whatever cheese you have at home)
• 1 tsp Mustard
• Dash of Salt, Pepper, Nutmeg, Garlic and Onion Powder (I have used garlic paste in mine)

Instructions

1. Pre-heat oven to 180C. Next boil pasta according to packet instruction, drain and keep aside

2. Melt butter over medium heat in pan, then add flour and stirring constantly for 1-2 minute using a whisk then it thickens then add in milk slowly and continue to stir until this thickens to thick cream consistency.

3. Add in cheese, mustard, pasta, seasoning ie salt, pepper, nutmeg, garlic paste into the pot and stir.

4. Dish the pasta into either individual baking dishes (as I have done) or a large baking tray, then sprinkle top with breadcrumbs (feel free to add more cheese on the top)

5. Bake in the oven for around 10-15 minutes till the top is crispy and light brown, serve with a salad of your choice or peas.

Notes

I have added some panko breadcrumbs as well as some homemade breadcrumbs as the topping. I like my crumbs smaller so I tend to give the panko breadcrumbs a bashing in the pestle and mortar before sprinkling on top of the pasta. Again, this dish is so versatile, you can reduce the cheese or add more as you prefer it. Double or tripple it up if you are serving a large family.