Dori's Mac & Cheese

My 3-year-old picky eater, Brett, was born with cystic fibrosis. I have made this for him since he was really little (I pureed it back then). Now that he's older, I make it for him as is, and sneak in various veggies and meat into the sauce and he loves it. He has no idea he's eating the dreaded veggies!

by Dori F.

Nutrition information

Servings: 8

Amount per serving

  • 640
  • 1360mg
  • 21g
  • 449mg


  • 1 lb cavatappi noodles
  • 1 stick(s) butter cut in half
  • 4 Tbsp flour
  • 1 c sharp cheddar cheese
  • 1 c Monterey Jack cheese
  • 3 c whole milk
  • 1/2 c sour cream
  • 2 tsp dried mustard
  • 1 tsp garlic powder
  • 1/3 c sugar
  • 3 tsp salt
  • 1 c dried bread crumbs
  • pureed sweet potatoes or butternut squash (optional)
  • Add All Ingredients

Recipe tips and notes

Optional: Stir in sweet potatoes/squash or pureed baby food style chicken/beef for smaller children, puree the macaroni when done. Try using different combos of cheese as well, pepperjack and colby, gruyere and parmesan!

Tip from Suzanne Michel: Cooked ground beef, cooked shredded chicken, or cooked finely diced carrots can be added for additional nutrition.


Step 1
Boil pasta to desired tenderness.

Step 2
Place a 3 quart saucepan over medium high heat.

Step 3
Melt 4 tablespoons of butter and whisk in flour to make a roux, stirring constantly for 1 minute.

Step 4
Begin to slowly add milk while stirring mixture with whisk.

Step 5
After all milk is incorporated, add sour cream/mustard/garlic/sugar and salt and bring to a boil.

Step 6
Remove from heat and stir in cheese.

Step 7
Stir drained noodles into the pot, coating with cheese sauce.

Step 8
Pour mixture into 9" X 13" glass dish.

Step 9
Melt remaining butter and stir in bread crumbs to make a crumbly topping.

Step 10
Sprinkle breadcrumb mixture over the top of the dish.

Step 11
Bake uncovered at 350 degrees for 25 minutes.