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Macaroni and Cheese

Looking for a reliable classroom recipe that’s both approachable and rewarding? This Macaroni and Cheese – submitted by Winnipeg teacher Susanne Angus – is a fantastic option. Students make the cheese sauce from scratch, gaining valuable food skills while enjoying a familiar dish they’re proud to prepare. In Susanne’s words: “Students love this recipe. They’re beginner cooks and find it easy to make and say it’s delicious!” Thanks to Susanne for sharing this fun and functional addition to any classroom kitchen. 

Everything you need in one place:

A printable recipe card with step-by-step instructions and visuals.

Accompanying video that demonstrates each part of the recipe.

Helpful dietitian insights to enhance your cooking experience.

Video watch time: 1.5 minutes

Find more classroom-friendly recipes in our recipe collection!

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(Click here for French version)

Macaroni and Cheese

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Macaroni and Cheese

Ingredients

30 mL (2 Tbsp) butter
30 mL (2 Tbsp) all purpose flour
2.5 mL (½ tsp) salt
1 mL (¼ tsp) pepper
250 mL (1 cup) milk
310 mL (1¼ cup) grated Cheddar cheese
310 mL (1¼ cups) macaroni, uncooked
15 mL (1 Tbsp) grated Parmesan cheese

Directions

Preheat oven to 175 ˚C (350 ˚F).
Melt butter in saucepan on low heat.
Add flour, salt, and pepper. Stir well with a wooden spoon.
Add milk a little at a time. Keep stirring until all milk is added.
Increase heat to medium. Continue stirring until sauce is thick and smooth.
Add 250 mL (1 cup) Cheddar cheese and stir until melted. Remove sauce from heat and set aside.
Fill a large pot about ¾ full with water. Bring to a boil.
Add macaroni and stir. Cook until macaroni is just tender, about 6–8 minutes.
Drain using a colander.
In a loaf pan or small casserole dish, mix cooked macaroni and cheese sauce.
Sprinkle with remaining Cheddar cheese and the Parmesan cheese.
Bake for 6–8 minutes until cheese on top has melted. Remove from the oven using oven mitts.

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