Okay, let me tell y’all how I make my version of a real comfort food classic — mac and cheese. You know, the kind that’s creamy, cheesy, and has that golden, crispy top? Yeah, that one. It’s basically a warm hug in a bowl. And if you’re anything like me, once you get this right... you're not goin’ back to that boxed stuff again. Nope.
So I’ve got two ways to do it — stovetop if you’re short on time and hungry right now, or baked, for when you’re feeling a little fancy or wanna impress someone at the potluck. Trust me, both hit different but in a good way.
So first off, lemme just say — this ain’t health food. Like, at all. But sometimes, that’s the point. There’s butter, cheese, milk, and pasta all swimming together like they’ve been best friends forever. It’s not complicated, but it does take a little love.
I've made this mac and cheese for birthdays, BBQs, breakups, random Tuesdays… and lemme tell ya, folks always ask for seconds. It’s creamy, rich, and has that crunchy breadcrumb thing goin’ on top that makes you go “mmm” out loud without even realizing it.
Alright, here's what you’re workin’ with:
That’s it. Simple, good ingredients.
Now look — elbow macaroni is the OG, right? But you don’t gotta stick to that. I’ve used shells, penne, rotini… whatever’s in the pantry honestly. Just make sure it’s got some nooks and crannies to catch all that sauce. That’s the key. Smooth pasta’s gonna let the flavor slide off — and we don’t want that.
Alright here’s the deal. Cheese can make or break this thing. I say mix it up.
And listen — shred it yourself. Pre-shredded cheese has that weird coating that messes with the texture. Not a big deal, but I’m just sayin’.
Nope. No heavy cream in my recipe. We’re usin’ whole milk. Cold milk. Straight from the fridge. You ever try makin’ a cheese sauce with warm milk? Lumps, bro. Lumps everywhere. Cold milk gives you time to stir and smooth it out before it thickens too fast.
Let’s walk through it, real simple.
Bring water and salt to a boil, throw the pasta in. Don’t overcook it — you want it al dente. It’s gonna keep cooking in the oven later, so don’t get carried away.
Drain it. Set it aside. Maybe give it a lil’ butter toss so it don’t stick.
Alright — melt butter in a saucepan. Keep the heat low.
Add flour. Stir fast. Use a whisk if you got one. This part is kinda important. You don’t want it to burn, just let it cook till it smells a little nutty, like toast almost.
Now, slowly pour in cold milk. Little at a time. Stir constantly. If you stop stirring, you risk clumps, and we’re not about that life.
Let it thicken. It’ll take a few minutes. You’ll know it’s ready when it coats the back of a spoon.
Kill the heat. Add shredded cheese. Stir till melted and smooth. Add some pepper, salt, maybe a pinch of nutmeg if you’re fancy. That’s your sauce.
Dump the pasta into the cheese sauce. Stir it all together. Looks good already, huh? You could honestly eat it just like that. But we’re baking it today.
Melt some butter, mix it with breadcrumbs. Set it aside.
Grease your baking dish — just a lil’ butter around the edges. Pour in your mac and cheese.
Sprinkle breadcrumb mix on top. Then hit it with some more shredded cheese. Why not? Life’s short.
Into the oven — 200°C / 390°F — for about 15 to 20 minutes. Till the top’s bubbly and golden and your kitchen smells like magic.
Take it out, let it sit for 5 minutes (I know, hard to wait). Then dig in.
Here’s a few things I’ve learned from makin’ this like a hundred times:
Honestly? This dish don’t need nothin’ else. But if you’re doin’ a full meal:
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
