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[quote=Anonymous]I was the first PP in this thread, and I generally make the kind with a roux.

But ages ago, I learned to make a really easy version that relies on Kraft Classic Melts Four Cheese. One of the 4 cheeses is american, or something melty like that. So, no roux is needed. Not as healthy or homemade, but here is approx recipe. Its actually pulled off another parenting forum. When I made it, I didn't bake it, just stirred the milk and cheese right into the drained pasta and dished it out.

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here's my favorite "sort of home made" recipe that I make for the kids and I . It's nice and creamy and very easy.

2 bags of Kraft Classic Melts shredded cheese
3/4 box of large elbows
1 1/2c milk
bread crumbs

Cook the pasta. melt the cheese in the milk. pour over the pasta. Top with bread crumbs (I like planko and I mix them with alittle melted butter) Bake until bubbly and brown - 15-30min.

I like this because it's very very easy to put together. The cheese stays melty. there's tons of cheese sauce (I like saucy mac and cheese). And it's got a nice cheesy flavor. Sometimes I will throw in a handful of Mexican cheese blend (no seasoning) to give it a little kick of flavor. it also reheats REALLY well...so you could probably freeze this but I've never tried it. [/quote]

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