Macaroni and Cheese

The smell of butter melting into flour still takes me back to my first apartment, where I learned that patience makes the difference between a grainy sauce and velvet. I ruined three batches that first month, rushing the roux or dumping cold milk into hot butter and watching it seize up into sad, lumpy disappointment. But that fourth night, when the sauce finally transformed into something smooth and golden, I called my roommate in to taste it off the wooden spoon. We stood over the stove eating straight from the pot, burning our tongues, not even bothering with plates.

Last winter, my sister came over after a terrible week at work, and I made a double batch just so we would have leftovers. She took one bite of the baked version with that crispy Parmesan crust and actually went quiet for a full minute, which never happens. Now she texts me every time she attempts it herself, usually with questions about why her sauce is not as orange as mine (the answer is always more sharp cheddar than you think you need).

Ingredients

• 250 g (8 oz) elbow macaroni: The classic shape catches cheese sauce in every curve, though any short pasta works in a pinch
• 2 tbsp unsalted butter: Start with room temperature butter so it melts evenly into the flour without browning too quickly
• 2 tbsp all-purpose flour: This builds the roux foundation that thickens your sauce, and sifted flour incorporates more smoothly
• 500 ml (2 cups) whole milk, warmed: Cold milk shocks hot roux into lumps, so warm it slightly in the microwave for thirty seconds first
• 200 g (2 cups) sharp cheddar cheese, grated: Buy blocks and grate it yourself since pre shredded cheese is coated in anti caking agents that prevent proper melting
• 50 g (½ cup) Gruyère or mozzarella cheese, grated (optional, for extra creaminess): Gruyère adds nutty depth while mozzarella creates those incredible cheese pulls
• ½ tsp mustard powder: The secret ingredient that enhances cheese flavor without making it taste like mustard
• ¼ tsp ground black pepper: Freshly ground gives a brighter bite that cuts through the richness
• ½ tsp salt: Adjust this based on how salty your cheese is, since sharp cheddar varies by brand
• 40 g (⅓ cup) breadcrumbs (preferably panko): Panko creates a lighter, crunchier topping that stays crisp longer than traditional breadcrumbs
• 1 tbsp unsalted butter, melted: Toss this with the breadcrumbs so they toast up golden instead of drying out in the oven
• 2 tbsp grated Parmesan cheese (optional): Adds a salty, savory punch to the topping that contrasts beautifully with the creamy interior

Instructions

Preheat your oven if baking:

Set it to 200°C (400°F) now so it is ready when you are, though you can also skip the oven entirely and eat this straight from the stovetop.

Cook the macaroni:

Bring a large pot of salted water to boil and cook the pasta for 1 to 2 minutes less than the package directs, since it will finish cooking in the sauce later.

Make the roux:

Melt 2 tbsp butter in a medium saucepan over medium heat, whisk in the flour, and stir constantly for 1 to 2 minutes until it forms a smooth paste and smells slightly nutty.

Add the milk:

Gradually whisk in the warm milk about a half cup at a time, letting the sauce smooth out before adding more, then cook for 3 to 4 minutes while stirring until it bubbles and thickens enough to coat the back of a spoon.

Melt in the cheese:

Remove the pan from heat completely before stirring in the cheddar and Gruyère, then add the mustard powder, pepper, and salt and taste before adjusting.

Combine everything:

Pour the drained macaroni into the cheese sauce and fold it gently until every piece is coated, then decide if you are eating it now or baking it.

For stovetop serving:

Serve immediately in bowls while the sauce is at its silkiest, perhaps with an extra sprinkle of cheese on top if you want to lean into the indulgence.

For baked version:

Transfer the mac and cheese to a lightly greased baking dish, mix the breadcrumbs with melted butter and Parmesan, and scatter it evenly across the surface.

Bake until golden:

Slide it into the oven for 15 to 20 minutes until the topping is deeply golden and crisp, then let it rest for 5 minutes so the sauce sets slightly before serving.

Save

This recipe got me through a broken radiator incident one February, when my kitchen was the only warm room in the apartment and I ate baked mac and cheese for three consecutive nights without once feeling sorry for myself.

Making It Extra Creamy

Replace half of the whole milk with heavy cream for a sauce that coats the back of a spoon like liquid silk. Another trick is to stir in a small scoop of cream cheese or cottage cheese after the roux is finished, which melts into the sauce and creates an almost fondue like consistency that people will ask about.

Customizing The Flavor

Crispy cooked bacon or pancetta folded into the macaroni before baking adds smoky depth, while caramelized onions bring sweetness that cuts through the richness. For heat, a pinch of cayenne pepper or several dashes of hot sauce transforms this into something entirely different without changing the fundamental character of the dish.

Make Ahead And Storage

You can assemble the entire dish up to a day in advance and refrigerate it unbaked, though you will need to add 5 to 10 minutes to the baking time since it will be cold. Leftovers keep beautifully for three to four days and actually reheat better than most pasta dishes.

• Reheat individual portions in the microwave with a splash of milk to loosen the sauce
• For larger portions, cover with foil and warm in a 175°C (350°F) oven until heated through
• The sauce may seem broken when cold but will come back together with gentle heat

Save

Some nights need pasta from a blue box, and some nights need this bubbling, golden dish that reminds you why comfort food earned its name.

Recipe FAQs

→ What type of cheese works best?

Sharp cheddar provides the strongest flavor foundation, while Gruyère or mozzarella adds extra creaminess and depth. The combination creates a balanced sauce that's both flavorful and smooth.

→ Can I make this ahead of time?

Prepare the dish up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the baking time if cooking from cold. The stovetop version is best served immediately.

→ How do I prevent grainy sauce?

Use room-temperature milk and gradually whisk it into the roux. Remove from heat before adding cheese, and stir gently until melted. Avoid high heat which can cause cheese to separate.

→ What pasta shapes work well?

Elbow macaroni is traditional, but cavatappi, shells, or penne capture sauce beautifully. Choose shapes with ridges or hollows to hold the creamy coating.

→ How can I add more protein?

Stir in cooked, crumbled bacon, diced ham, or shredded rotisserie chicken. These additions complement the rich cheese flavors while making the dish more substantial.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of milk to restore creaminess.