Macaroni and Cheese
My Ultimate Creamy Macaroni and Cheese (Yes, It’s Basically a Hug in a Bowl)
Girl, lemme tell you… there are few things in life more soul-soothing than a big, ooey-gooey bowl of macaroni and cheese. Like, I’m talking serious comfort food magic. You know those days when the world’s a little messy, your hair’s a little crazy, and you just need something that feels like a warm hug? Yeah, this mac and cheese? Total life saver.
The first time I made it from scratch, I legit considered skipping dinner with friends just so I could sit on my couch with a bowl and eat it straight from the dish. No shame. It’s creamy, cheesy, and that top layer? Golden, slightly crispy, totally Instagram-worthy if you care about that stuff (but honestly, who has time for pics when the first bite is calling your name?).
Why This Mac and Cheese is My Ride-or-Die Comfort Food
Here’s the thing, babe. I’ve had my share of boxed macs — you know, the blue box with the powdered cheese — and yeah, they’re convenient, but nothing hits like homemade. There’s just something magical about stirring butter, milk, and cheese into tender pasta until it all hugs together in perfect creamy harmony.
This mac is cozy, rich, and a little extra in the best way, but it’s surprisingly simple. You don’t need fancy ingredients, weird equipment, or a culinary degree. Just a little patience, a whisk, and a kitchen ready for some serious aroma action.
Once you try it, you’ll understand why I can’t stop making this for basically any occasion — date night? Check. Movie night? Check. Feeling sad and hungry at 9 PM? Double check.
What You’ll Need for This Creamy Mac
Alright babe, here’s your shopping list for cheesy heaven:
- 12 oz elbow macaroni (or whatever pasta shape makes you happy)
- 3 tablespoons butter (unsalted is best — we want creamy, not salty chaos)
- 3 tablespoons all-purpose flour (this is your sauce-thickening BFF)
- 2 ½ cups milk (whole milk = creamy vibes; I don’t judge if you use 2%)
- 2 cups shredded sharp cheddar (yes, sharp — it gives that punch we live for)
- 1 cup shredded mozzarella (for melty, stringy joy)
- ½ teaspoon mustard powder (optional, but trust me — it wakes up the cheese)
- Salt and black pepper (season like you mean it!)
- A pinch of paprika (for color and tiny sass)
- Optional: crispy bacon bits, caramelized onions, or even roasted veggies for your vibe
Pro Tip: Once, I threw in some sun-dried tomatoes and oh. my. gosh. total flavor explosion. Experiment, queen — it’s your kitchen.
How to Make This Mac and Cheese (a.k.a. Pure Comfort in Progress)
1. Cook that pasta like a pro
Boil your macaroni in salted water until just al dente — yes, just a little bite left because it’ll keep cooking in the oven. Drain, toss with a touch of butter so it doesn’t stick, and set aside. Bonus points if you taste-test a piece or two (or five).
2. Make the roux — aka the creamy base of your dreams
In a medium saucepan, melt the butter over medium heat. Once it’s all melty and gorgeous, sprinkle in the flour. Stir it for a minute or two — you want it to smell nutty and smooth. This is your base, babe, your sauce canvas.
3. Whisk in the milk, slowly now
Pour in the milk gradually while whisking so you don’t end up with weird lumps. Keep it moving until it thickens just enough to coat the back of a spoon. Sprinkle in mustard powder, a pinch of salt, and some black pepper. Taste — adjust if you’re feeling spicy, salty, or extra cheesy today.
4. Bring in the cheese
Turn the heat down to low and toss in your cheddar and mozzarella, half at a time. Stir until it’s all smooth, melty, and glossy. Warning: the temptation to eat straight from the pot is real. Fight it (or don’t — I won’t judge).
5. Combine pasta and sauce
Dump your macaroni into the cheesy goodness and stir until every noodle is swimming in sauce. Like, fully covered in love.
6. Bake for ultimate gooey-top glory
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Pour in the mac and cheese, smooth it out, and sprinkle a little extra cheddar on top for that golden finish. Pop it in the oven for 20–25 minutes until bubbly and slightly golden. Optional: broil for 1–2 minutes at the end for crispy, melty top-level magic.
7. Let it rest (I know, I know…)
I get it — you’re hangry and the smell is making you weak. But give it 5–10 minutes before serving. It helps it set, makes it look prettier on the plate, and won’t burn your mouth like mine did the first time I ignored this advice.
Maria’s Macaroni Life Lessons (aka: Tips You’ll Thank Me For)
- Cheese is never too much — I tried using less once to be “good” and my soul hurt. Don’t skimp.
- Even pasta, even love — Cook evenly and stir gently. Nobody wants clumpy, dry pasta.
- Mix-ins = your vibe — Bacon, caramelized onions, roasted garlic, leftover veggies — it’s all fair game. The kitchen is your playground.
- Season like a queen — Taste your sauce! Salt and pepper are your friends, not enemies.
- Patience pays off — Let it rest before serving. Trust me, your Instagram and your mouth will thank you.
Macaroni and Cheese FAQ (Because I’ve Been There)
Can I make this ahead of time?
Totally. Assemble it, cover it, and refrigerate for up to 24 hours. Pop it in the oven a few extra minutes to warm it through.
Can I use a different pasta?
Of course! Shells, cavatappi, fusilli — whatever floats your cheesy boat.
Can I make it vegan or dairy-free?
Yes, babe. Use plant-based milk and vegan cheese. It won’t be exactly the same gooey magic, but still dreamy.
Why is my sauce grainy?
Likely too hot when you added the cheese. Keep the heat low and stir gently.
Can I freeze it?
Yes, but I recommend freezing before baking. Bake from frozen (covered) and you’re golden.
You Did That, Babe!
Girl, look at you. You’ve officially created macaroni and cheese magic in your own kitchen. The smell, the gooey cheese, the golden top — all of it screams comfort, love, and total culinary boss energy.
Whether it’s for a cozy night in, impressing your friends, or just feeding your soul, this mac and cheese has got you. Keep it cheesy, keep it fun, and don’t forget to taste-test (a lot).
Messy hair, comfy PJs, big bowls of cheesy goodness — that’s the vibe we’re going for, babe.
Big hugs and cheesy layers,
Maria
Macaroni and Cheese
Ingredients
- 12 oz elbow macaroni or whatever pasta shape makes you happy
- 3 tablespoons butter unsalted is best — we want creamy, not salty chaos
- 3 tablespoons all-purpose flour this is your sauce-thickening BFF
- 2 ½ cups milk whole milk = creamy vibes; I don’t judge if you use 2%
- 2 cups shredded sharp cheddar yes, sharp — it gives that punch we live for
- 1 cup shredded mozzarella for melty, stringy joy
- ½ teaspoon mustard powder optional, but trust me — it wakes up the cheese
- Salt and black pepper season like you mean it!
- A pinch of paprika for color and tiny sass
- Optional: crispy bacon bits caramelized onions, or even roasted veggies for your vibe
Instructions
Cook that pasta like a pro
- Boil your macaroni in salted water until just al dente — yes, just a little bite left because it’ll keep cooking in the oven. Drain, toss with a touch of butter so it doesn’t stick, and set aside. Bonus points if you taste-test a piece or two (or five).
Make the roux — aka the creamy base of your dreams
- In a medium saucepan, melt the butter over medium heat. Once it’s all melty and gorgeous, sprinkle in the flour. Stir it for a minute or two — you want it to smell nutty and smooth. This is your base, babe, your sauce canvas.
Whisk in the milk, slowly now
- Pour in the milk gradually while whisking so you don’t end up with weird lumps. Keep it moving until it thickens just enough to coat the back of a spoon. Sprinkle in mustard powder, a pinch of salt, and some black pepper. Taste — adjust if you’re feeling spicy, salty, or extra cheesy today.
Bring in the cheese
- Turn the heat down to low and toss in your cheddar and mozzarella, half at a time. Stir until it’s all smooth, melty, and glossy. Warning: the temptation to eat straight from the pot is real. Fight it (or don’t — I won’t judge).
Combine pasta and sauce
- Dump your macaroni into the cheesy goodness and stir until every noodle is swimming in sauce. Like, fully covered in love.
Bake for ultimate gooey-top glory
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Pour in the mac and cheese, smooth it out, and sprinkle a little extra cheddar on top for that golden finish. Pop it in the oven for 20–25 minutes until bubbly and slightly golden. Optional: broil for 1–2 minutes at the end for crispy, melty top-level magic.
Let it rest (I know, I know…)
- I get it — you’re hangry and the smell is making you weak. But give it 5–10 minutes before serving. It helps it set, makes it look prettier on the plate, and won’t burn your mouth like mine did the first time I ignored this advice.
Notes
- Shred your own cheese if you can. Pre-shredded works, but freshly shredded melts smoother and gives that extra creamy magic.
- Don’t rush the sauce. Keep the heat low when adding cheese — high heat is how grainy cheese tragedies happen.
- Undercook the pasta slightly. Al dente is key since it finishes cooking in the oven.
- Make it your own. Bacon, caramelized onions, roasted garlic, or even a handful of breadcrumbs on top? Go for it.
- Make-ahead friendly. Assemble, refrigerate up to 24 hours, then bake when ready (add 5–10 extra minutes).
- Freezer tip. Freeze before baking for best texture. Thaw overnight and bake as usual.
