Quick Lunchtime Homemade Macaroni and Cheese

I'm pretty sure you'd be hard pressed to find an American kid who doesn't love mac-n-cheese.

Unless, of course, you asked my kid.

My nine-year old HATES packaged Mac-n-Cheese, which, apparently is pretty much what they serve in his school lunch room.  My three-year old on the other hand, loves it.  If I ever decided that I was never going to cook actual food again, she would be quite happy to subsist on Annie's Organic mac-n-cheese for the rest of her life.

But since that's not going to happen, I've come up with several alternatives to the unhealthy processed varieties.  While I'm pleased to know that when I make an exception and buy Annie's Organic, my kids will get a slightly better "food" than some of the of the other brands out there, processed is processed no matter how you package it.  And THAT is something I try hard to avoid.

I make homemade Macaroni and Cheese using adaptations of different recipes, including my basic Baked Macaroni and Cheese and a no-bake version of Spicy Macaroni and Cheese adapted from the Pioneer Woman.  But what about lunch?  Those boxed mac-n-cheese mixes sure do come in handy at lunch time, when, unless you have a herd of cowboys to feed, a la Pioneer Woman, a full sized casserole that takes an hour to prep & bake just isn't realistic.  Likewise, pleasing hungry kids is sometimes a "now or never" proposition.

This quick, delicious recipe, with just 5 ingredients, takes only 10-15 minutes to prepare and makes for a warm, satisfying lunch.  Serve it with uncooked vegetable sticks for a crunchy combination, or add frozen or fresh vegetables to the pasta during the last 3 minutes of cooking.  The smooth, creamy texture will tempt even die-hard loyalists to the box.

Quick Homemade Mac-n-Cheese

1/2 lb. uncooked pasta (macaroni, cavatappi, bow ties, etc.)
3/4 cup shredded mild or medium cheddar cheese
1/2 cup heavy cream (or, substitute whole milk)
salt and pepper to taste


In a 6 quart pan, boil water sufficient to cover the pasta; cook for 10 minutes to al dente, or according to directions.

If you're adding vegetables, do so during the last 3  minutes of cooking.

While the pasta is cooking, shred the cheese using the fine side of your cheese grater.

Drain pasta and set aside.

Return the hot pan to the stove, but turn off the heat.  Pour the drained pasta back into the pan and add the cream or milk, stirring to combine.  Then add the cheese and stir until melted and smooth.  Season with salt and pepper to taste.

Could it be simpler?  This homemade dish takes no more time than a boxed mac-n-cheese mix and is certainly more fulfilling.  And unless you only speak Navi, there are no ingredients you can't pronounce either.