Who doesn’t love a big bowl of mac & cheese? We have an extra special, tried-and-true recipe today straight from our favorite little chefs, Fiona and Olivia! They took over the kitchen to show us just how simple, fun, and kid-friendly this comforting classic can be.
Prep Time: 10 min
Cook Time: 15 min
Serves: Family
Ingredients
🍝 8 oz elbow pasta
💧 1 cup pasta water
🥛1 cup milk (we used evaporated milk)
🧀 1 cup cream cheese
🧀2 cups shredded cheddar cheese
🥣2 Tbsp cornstarch + 2 Tbsp water (mix to create cornstarch slurry)
🧂 1 tsp salt
🧂1 tsp white or black pepper (we used white pepper)
🫚 1 tsp turmeric
🧄1 tsp garlic powder
Instructions
1. Bring the elbow pasta to a boil. When the pasta is ready, set aside 1 cup of pasta water, then strain the rest.
2. Mix the reserved pasta water, milk, and cream cheese on low heat on the stovetop until the cream cheese is melted and it simmers.
3. Once simmering, pour in the cornstarch slurry and stir.
4. Then add in the shredded cheddar cheese, salt, pepper, turmeric, and garlic powder.
5. Once the cheese is melted and the sauce starts to thicken, add in the cooked pasta. Serve and enjoy!
Pro tip: Store leftovers right in the fridge using our Silicone Grip Bowl and Silicone Grip Lid for an easy, microwave-safe lunch the next day!
