Creamy Mac and Cheese That’s Basically Like a Hug

Alright, here goes: I honestly can’t count how many late nights I’ve spent tinkering with this recipe, half hoping for culinary genius, half just wanting a cheesy carb hug. My earliest memory of macaroni and Cheese was the neon orange stuff in a blue box—no shade, it was a phase. But once, visiting my Aunt Jude in Yorkshire (she always had opinions about bechamel), she put this bubbling, golden-topped concoction in front of me, and I swear my taste buds have been chasing that high ever since.

But of course, over the years, I’ve had more disasters than wins—I’ve curdled the sauce, under-salted the water, and, oh, once baked it in a dish so small the Cheese overflowed and basically welded itself to the oven. It’s an adventure. Still, this particular method finally stuck for me. Even if you somehow mess it up a tad, it’s hard for it not to taste good—maybe that’s mac and Cheese‘s way of forgiving us all?

Why You’ll Love This (I Certainly Do!)

I make this when people ask for seconds before they’ve finished their first helping. My family goes totally mental for it (my teenagers are basically vultures around the baking dish), and everybody swears the leftovers—if there are any—are even better for breakfast. I originally started making it for parties, but now it gets cheerfully requested on grotty midweek evenings too. By the way, I used to think you had to make a fancy roux, but actually, I’ve gotten away with a bit of a shortcut here and there (nobody’s thrown a fit yet).

What You’ll Need: Ingredients (and a Few Substitutions)

400g elbow macaroni (sometimes I use fusilli, or shells; whatever’s in the cupboard/honestly, it all works—my gran even swears by penne, go figure)
3 tbsp butter (unsalted, but let’s not get snobby—I’ve used salted in a pinch, just go easy on the salt later!)
3 tbsp flour (plain/all-purpose, but self-raising if that’s all you have… you probably won’t notice)
2 1/2 cups milk (whole is lush, but I’ve used skim, and once almond milk—didn’t love that one, but maybe you will!)
1 cup cream (double or heavy cream; if I haven’t got any, I top up with more milk, or half-and-half)
2 1/2 cups Cheese, grated (cheddar’s classic, but honestly, add gouda or Red Leicester; those leftover half blocks? In they go. My cousin uses pepper jack.)
1/2 tsp garlic powder (totally optional; more if you want to live adventurously)
1 tsp mustard (Dijon or English; actually, sometimes I leave it out, but it adds a gentle buzz)
Salt and pepper (you know your tastebuds better than I do)
For topping: 1/4 cup breadcrumbs (panko is great, but I sometimes just blitz stale bread… once used Ritz crackers, weirdly dreamy)
2 tbsp melted butter (yes, more butter—come on, it’s comfort food)
Extra handful of cheese, for topping (I never measure this; more is more)

How to Make It (Let’s Be Honest: It’s Not Fussy)

Preheat your oven to 180C (or 350F, if you still think in Fahrenheit like my mum). Butter a big-ish baking dish. I use a casserole dish that’s seen better days—it doesn’t matter, as long as it’s got enough depth for cheese bubbling antics.
Bring a big saucepan of salted water to the boil, chuck the macaroni in, cook until just al dente (not mushy, it’ll cook more in the oven). Drain, and set aside. Maybe toss with a teeny bit of butter if you’re feeling faffy.
Meanwhile, in another pan (dead easy if you use the same one, just dry it first), melt the butter over medium heat. Sprinkle in the flour while whisking; don’t walk away, this is the moment things can go lumpy, which is not the vibe. It should smell a little toasty, not burnt. (If it goes weird or smells acrid, just start over. I have. More than I’d like to admit…)
Slowly pour in the milk and cream, whisking (actually—I sometimes use a fork), and keep stirring as it thickens up. Don’t worry if it looks a bit… meh at this stage. It always comes together. Trust the process, as the young people say.
Stir in the cheese, a handful at a time, until melty and glossy. Add mustard and garlic powder now, if you’re into that sort of thing. Salt and peppper to taste. This is where I always sneak a spoonful, just for “quality control.” Careful, it’s hot!
Tip the drained pasta into the sauce, give it a good stir, and pour the whole glorious lot into your baking dish.
For the topping, mix breadcrumbs with melted butter and scatter over the top, then give it a blizzard of extra cheese. Or no breadcrumb at all if you’re out—it’ll still crisp up. My eldest complains if I skip it though!
Bake for about 25 minutes, or until bubbling and golden. Sometimes the edges brown a bit more—those crunchy bits are my favorite so I always, ahem, dig in first.

Things I’ve Learned (Method to My Madness)

The sauce will thicken more than you think once it’s baked, so don’t get too nervous if it’s runny before going in the oven.
If you forget to preheat the oven (happens), just let the macaroni sit in the dish a minute while it heats up; gives the sauce more time to soak in.
Don’t try to use pre-shredded cheese unless you’re in a rush; the anti-caking stuff can make the sauce less smooth, but I still do it if I haven’t got the patience.

What Else Can You Do With This? Mac and Cheese Variations

Sometimes I’ll toss in roasted broccoli or peas for “health,” not that my kids are fooled. Bacon bits—delicious, but makes it less “vegetarian friendly.”
Once, as an experiment, I used blue cheese and, I’ll be honest, my entire family staged an intervention. Wouldn’t recommend unless you’re wild about blue cheese.
Crumbled crisps as a topping instead of breadcrumbs? Actually, surprisingly fantastic.

What If I Don’t Have… (Equipment You Might Like)

You don’t need anything fancy. A big saucepan and a baking dish—sure. If you don’t have an oven-safe dish, I’ve genuinely used a roasting pan lined with parchment. If you don’t own a whisk (guilty), a good strong fork works. Cheese grater broken? Chop it up tiny—it’ll melt anyway. Let’s not make excuses!

Storing This Mac and Cheese (If You’ve Got Any Left)

Pop leftovers in an airtight tub in the fridge; keeps about three days. Reheat gently in the microwave, or pop the whole thing back in the oven covered with foil. Though honestly, in my house it never lasts more than a day! Some say it tastes richer on day two. I can’t confirm, but maybe you’ll have more luck?

How I Serve It (And the Odd Family Tradition)

I love a big scoop with a green salad and those tomatoes that taste like actual sunshine. My brother swears by ketchup. I try not to judge. Sometimes, for “special occasions,” we add a sprinkle of smoked paprika on top right before serving—sort of a family tradition that just stuck.

Mac and Cheese Pro Tips (Or, Things I’ve Ruined So You Don’t Have To)

Rushing the sauce—don’t do it. I once had gloopy lumps (ugh). Slow wins the race here, promise.
Add cheese off the heat, or it might go grainy. I learned this the, erm, hard way.
If you want extra crispy top, maybe pop it under the grill/broiler for two minutes at the end—but do not walk away! I did, and, well, learned what “charred” really means.

FAQ For My Mac and Cheese (Stuff I Actually Get Asked)

Can I make this ahead of time?: Yep! Prep, then chill, and bake right before serving—add five more minutes for cold dishes. Or, honestly, bake it and reheat. Still lovely.
Can I freeze it?: Kind of. I find the sauce gets a bit less smooth but it’ll do the trick. Defrost overnight in the fridge if you’re planning ahead.
Is it okay to swap out the pasta shape?: Oh, totally. Elbows are classic, but small shells, penne, or even bow-tie pasta will do you proud.
Can I make it gluten-free?: Use a gluten-free pasta and sub cornflour (cornstarch) for flour. Actually, my friend Rach swears by rice flour. I haven’t tried it but it’s on my list.
How can I make it spicier?: Chuck in some chopped jalapeños or a dash of hot sauce. Actually, a sprinkle of cayenne goes a long way—learned that after my nephew, a spice fiend, loaded his with sriracha one night.

And for the record—I’ve never once managed to make this look fancy, but the empty dish at the end always says more than a pretty photo could. If you’ve made it this far, go on, pour yourself a cuppa, you’ve earned it.

The BEST Creamy Mac and Cheese Recipe