Mac and Cheese

There’s something about mac and cheese that just brings people together. It’s familiar, comforting, and endlessly satisfying — the kind of dish that feels like a warm hug at the end of the day. This version is classic and unfussy, but it delivers everything you want: creamy béchamel sauce, layers of melting cheese, and that golden crust on top that’s impossible to resist.

It’s the kind of recipe you’ll want to make again and again. Serve it on its own for a cozy dinner, or pair it with a salad or roast veggies for a heartier meal. And if you’re cooking for kids — you already know this one’s a guaranteed hit.

Ingredients

• 300g macaroni

• 3 tablespoons butter

• 40g flour (around 1/3 of a cup)

• 600ml whole milk, warm

• 150g grated cheddar

• 50g grated mozzarella

• 30g grated parmesan

  (reserve a small amount of each cheese for topping)

• Salt

• Black pepper

• Pinch of nutmeg (optional)

Golden baked mac and cheese with a crispy cheese crust and creamy interior, being scooped from a white baking dish.

Instructions

Boil the macaroni in salted water until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes until it forms a smooth paste.

Slowly pour in the warm milk while whisking constantly. Keep whisking until the sauce thickens and becomes creamy.

Lower the heat and stir in the cheddar, mozzarella, and parmesan — saving a little of each for topping later. Season the sauce with salt, black pepper, and a pinch of nutmeg if you like.

Add the cooked macaroni into the cheese sauce and mix until well coated.

Transfer everything into a baking dish. Sprinkle the reserved cheese on top.

Bake in a preheated oven at 200°C (390°F) fan-forced for 15–20 minutes, or until the top is golden and bubbling.

Let it cool just a little before serving — it’ll thicken slightly and be even more delicious.