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This Easy Homemade Mac and Cheese Recipe for kids is made in one pot on the stove top with just a few simple ingredients like evaporated milk, eggs, and cheese. It is so quick and easy, it’s a dish the whole family will enjoy.
If there is one recipe on my site that you need to make, it’s this one. This is the best macaroni and cheese recipe ever. I have been making it over and over again for years and we love it. It’s perfect with some pulled pork sandwiches or serve as a main dish with some vegetables on the side.
Table of Contents
Why You’ll Love This Recipe
- It takes less than 20 minutes to make, start to finish.
- Made in one pan which means less dishes to wash.
- You can change up the cheese to what you like or have on hand.
- It’s made with pretty basic ingredients that I have on hand all of the time (I keep evaporated milk on hand in my pantry just for this recipe).
- It’s creamy, delicious, no bake, and easy!!!
Ingredients
- Macaroni or Medium-Sized Shell Noodles
- Eggs
- Evaporated Milk
- Dry Mustard
- Salt and Pepper
- Butter
- Shredded Cheddar Cheese
See the recipe card below for full information on ingredients and quantities
The Best Cheeses to Use in Your Homemade Mac & Cheese
- Classic sharp cheddar is always a crowd-pleaser.
- Smoked Gouda lends meaty flavor (minus the meat).
- Gruyere melts beautifully and is extra smooth.
- Monterey Jack is mild and pleasing with creamy results.
- Aged cheddar mixed with Parmesan is always a win.
- Pepper Jack adds a subtle heat without too much spice.
How to Make Easy Homemade Mac and Cheese
Step #1. Boil pasta until almost tender.
Step #3. Drain the pasta, return to the pot. Add the butter and melt over low heat.
Step #2. Stir together the eggs, half of the evaporated milk, dry mustard, salt, and pepper.
Step #4. Stir in the egg mixture and half the cheddar. Continue stirring and add the remaining evaporated milk and cheddar. Season to taste and serve.
Recipe FAQs
Yes, but freshly shredded cheese melts better and creates a smoother sauce.
This is best made and eaten right away. It’s ok as leftovers and reheated, but hot off the stove is when it’s best.
Expert Tips
- The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and as the macaroni absorbs it.
- Feel free to use a different cheese or a combination of different cheeses to change things up a bit. My go-to is always classic sharp cheddar cheese.
- You can use different shaped pasta; just be sure to cook it to al dente (slightly undercooked) before draining and adding additional ingredients.
More Pasta Recipes to Consider
Recipe Collections
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Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
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Easy Homemade Mac and Cheese for Kids
Ingredients
- 3 cups macaroni or medium-sized shell noodles
- 2 eggs
- 1 can evaporated milk, 12 ounce
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 3 cups cheddar cheese, shredded (the sharper the better – I like Cabot Seriously Sharp)
Instructions
- Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
- Meanwhile, mix together the eggs, half of the evaporated milk, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
- Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
- Season with salt and pepper to taste.
Video
Notes
- The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and the macaroni absorbs it.
- Feel free to use a different cheese or a combination of different cheeses to change things up a bit. My go-to is always classic sharp cheddar cheese though.
- You can use different shaped pasta; just be sure to cook it to al dente (slightly undercooked) before draining and adding additional ingredients.
- This dish is best eaten right away. You can heat up leftovers but it’s not quite the same.
Hi can I omit the dry mustard or substitute it with something else, like turmeric powder?
You can just skip it!
Hi Melissa! I’m planning on making your recipe for our family Thanksgiving Dinner. I’m sure it will be delicious! And who doesn’t like Mac n cheese?
My go to recipe for Mac and Cheese! It is easy to follow and so yummy. I have made it several times for family events and it is always a big hit! Thanks for the awesome recipe:)
Just wondering if you have tried it with the shredded cheese in the bag? I know it has a starch on it to keep it from sticking together.
It’ll be a bit creamier with cheese you shred yourself but if the preshredded stuff makes your life easier, do that! I’ve used both and they both work great.
Do you think there is any way to prep this ahead of time and just mix the pasta with butter sauce when needed? I would make the pasta ahead of time and then heat them with the butter and add the rest after. Could the sauce be pre made then added to to noodles?
Ohhh, I have no idea but I LOVE this idea. I’ll try it and if you try it before I do, please let me know how it goes! I think just be careful to melt the cheese without scalding the milk/curdling the egg.
Have a question. Instructions state use half of the ingredients. Are we supposed to use the whole cheese 3cups and evaporate milk 1 can or not?
Number 4 is where is says to add the remaining milk and cheese! So yes, for sure us all that is listed in the ingredients. You’ll love it! I can’t wait for you to try it.
So easy, so good. The entire pre K class loved it! I did swap out the condensed milk with regular milk and added a little flower. Also I used an organic grated American “cheddar” my kids already knew but dropped in slithers of real swiss Gruyere fo teachers. Thanks for the non-breadcrumb recipe!
Yay! I love when people make and love this recipe as much as I do because it’s for sure one of the top 5 that I make the most out of the 1500+ recipes on my site. Happy mac and cheese making!!
Made this for the grandkids and they LOVED it! I didn’t have evaporated milk so I used whole milk and it turned out so smooth and creamy. And plus plus so easy to make-this is a keeper for a quick And delicious Mac-n-cheese!
I love that! And thank you for letting us know it worked well with whole milk, it’s always nice to know what substitutions worked well!
I am interested in this recipe but I am wondering about the eggs. Are they necessary? What is the purpose for the eggs? Do you ever have trouble with the egg scrambling in the sauce? This recipe is almost an exact replica of the one I use for baked mac & cheese except instead of egg I use cornstarch and theres also water added. Thanks for your time!
The eggs just as as a thickening agent and make it creamy. I have never had issues with the eggs curdling or cooking in the sauce when I mix them in the milk first. I do think they are necessary or the pasta would just be thin. I think that the cornstarch idea might work fine though, I think it’s worth a try!
This must be why I just bought a 2lb block of sharp cheddar! Gonna try it!