You know, I’m not sure what it is about kids and the out of the box fluorescent orange macaroni and cheese. My kids just love it. And when left to choose what they want in a macaroni and cheese dinner, ten times out of ten they are going to choose that darn blue box.
I’ll never forget the first time I made my kids home made macaroni and cheese. I took the true old school route. Like, first generation Italian immigrant old school route. I pulled out my pasta press, rolled out fresh sheets of home made dough, shredded three different types of cheeses and whipped up a cream sauce like no other.
That dish was like the freakin’ Mona Lisa of macaroni and cheese. You know what I mean? Labor intensive!
Once done, I pulled out my bubbling golden dish of pasta goodness and lovingly put it on the table. I was so sure that I was going to be inducted into the mom hall of fame.
Two bites into it, my oldest (then around 4 years old) looked up at me and asked if I could please make the blue box stuff next time. And that was the last time I made a true from scratch macaroni and cheese dish for my kids. At least with hand made pasta anyway.
Years later the kid’s palates have moderately improved. Not enough for me to make that particular dish again, but I’ve certainly convinced them to stray from the commercial mac-n-cheese now and again.
And this recipe today is our compromise. BLT Macaroni and Cheese. Few can balk at bacon in any dish and the addition of leeks and tomatoes are pretty acceptable to my kids.
Finally a macaroni and cheese dish that the whole family can enjoy. At least once in awhile anyway. The darn blue box still reigns supreme with my kids.
- 10 oz radiatori pasta (or any other shape that you like)
- 6 Tbsp butter
- 5 Tbsp flour
- ½ Tbsp powdered mustard
- 4 cups milk
- 6 oz fontina cheese, cubed
- 4 oz white cheddar, shredded
- 1½ tsp kosher salt
- 1 tsp ground white pepper
- 3 Roma tomatoes, seeded and diced
- 3 slices thick cut bacon
- 1 leek, finely diced
- Cook the pasta to al dente. Drain and set aside.
- Preheat oven to 375º.
- In a large sauce pan, melt the butter over medium heat. Add flour and cook for four minutes. Add mustard, milk, cheese, salt and pepper. Reduce heat to low and allow to cook for another three minutes. Reduce heat to low.
- In a skillet, cook bacon until crisp. Remove from fat and crumble bacon, but reserve 1 Tbsp of fat.
- Cook leeks in the reserved fat until translucent.
- Add bacon and leeks and tomatoes to cheese sauce. Stir gently to combine.
- Grease 2 qt casserole dish. Pour in pasta and then cover with sauce. Gently stir to combine.
- Bake for 35 minutes or until golden brown and bubbly.
Your BLT Macaroni and Cheese sounds wonderful and looks even better Melanie!! I feel your pain when it comes to the blue box, it is a ‘safe’ staple that the kids are familiar with and know exactly how it is going to taste. I’m glad their palates have matured enough to sample and enjoy your fabulous creations! Thanks for sharing another great recipe!
Thank you. I’m hoping that as the kids get older, they will try new things. If not, they can start cooking their own meals, lol.
This looks wonderful!! I also feel the pain of the blue box, but one of mine goes further. She only likes the character noodles (even though she is too old for that). I think it is because they hold more of the cheese sauce for her. Surprisingly though, they love Pioneer Woman’s pasta with pancetta and leeks. I will definitely have to put this one on our menu very soon.
Oh bother. She is picky!! Lol. I haven’t tried that PW recipe, but it sounds way up my alley. I love just about everything she makes.
I know what you mean! I’ve made lasagna once. Labour intensive dish and was told it was not nice. Sob! Anyway, that pasta shape is so intriguing! I’m crazy for odd pasta. I just can’t resist.
Ack! Someone criticized your meal? That’s so wrong. You are an amazing cook. I can’t imagine you making anything that wasn’t stellar!
I make 2 versions of mac and cheese. One baked w/ panko on top and one that stove top and more creamy (and quicker). My kids will eat both as do I. However, I must confess I buy the blue box for me if I want a quick lunch or dinner and no one is home. It’s my secret indulgence. Don’t tell anyone
It’s our secret.
I love panko. I made chicken parm with it recently. Although the chicken breasts looked like fuzzy little sheep, it tasted divine!
Just wanted to let you know that this will be our dinner tonight with a nice green salad and fresh fruit. I’ll let you know if I did it right.
It is so weird how I HATE the blue box now. It does not taste good. We do Annie’s as a compromise – and I sprinkle a little real cheese on top. But my daughter does like when I make it too.