recipe

Your family will be very pleased with this gooey baked mac and cheese (and peas!).

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 1 hour
yield
  • Serves 4 to 6

hey curious cook—

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Gather Baking Equipment

Dry measuring cups
Measuring spoons
Liquid measuring cup
8-inch square glass baking dish
Rubber spatula
Aluminum foil
Oven mitts
Cooling rack

Prepare Ingredients

2 cups
elbow macaroni (8 ounces)
1 cup
shredded mild cheddar cheese (4 ounces)
8–10 thin slices
deli American cheese, torn into small pieces (4 ounces)
1 tablespoon
cornstarch
½ teaspoon
dry mustard
½ teaspoon
salt
2 cups
water
1 cup
milk
½ cup
frozen peas (optional)
1
 
2 cups
elbow macaroni (8 ounces)
1 cup
shredded mild cheddar cheese (4 ounces)
8-10 thin slices
deli American cheese, torn into small pieces (4 ounces)
1 tablespoon
cornstarch
½ teaspoon
dry mustard
½ teaspoon
salt

HEAT AND MIX: Adjust oven rack to middle position and heat oven to 400 degrees. In 8-inch square glass baking dish, toss together macaroni, cheddar, American cheese, cornstarch, mustard, and salt.

 
2
 
2 cups
water
1 cup
milk

ADD LIQUID: Pour water and milk over macaroni mixture.

 
3
 

BAKE: Cover dish with aluminum foil. Bake until macaroni is tender, about 35 minutes. Use oven mitts to remove baking dish from oven and place on cooling rack.

 
4
 
½ cup
frozen peas (optional)

STIR: Uncover and carefully stir mixture together until it looks creamy (dish will be hot!), about 1 minute. Stir in peas (if using). Let cool for 10 minutes. Stir again before serving.