My Grandma's Baked Mac & Cheese — The One That Makes Everyone Forget Their Problems
I remember the first time I made this for a potluck. I was nervous, honestly, because my grandma's recipe was legendary in our family. The smell alone — that bubbling cheese, the buttery breadcrumbs — had people drifting into the kitchen like they were hypnotized. This isn't the boxed stuff; this is the real deal, the kind that sticks to your ribs and makes you feel like everything's going to be okay. It's rich, it's comforting, and yes, it takes a little effort, but trust me, it's worth every minute. You'll want to eat it straight from the dish while it's still bubbling hot.
Ingredients
- 300g elbow macaroni — the little curves hold the sauce like a dream
- 50g butter — real butter, not margarine, I mean it
- 50g plain flour — for the roux, don't rush this part
- 500ml whole milk — warmed, so it doesn't shock the roux
- 200g mature cheddar — grated, the sharper the better
- 100g mozzarella — for that stretchy, gooey pull
- 50g parmesan — because we're being extra
- 1 tsp mustard powder — trust me, it makes the cheese sing
- Salt and pepper — to taste, but don't be shy
- 50g breadcrumbs — panko if you have them, for max crunch
- A pinch of smoked paprika — optional, but it adds depth
Instructions
- Preheat your oven to 180°C/350°F. While it's heating, cook the macaroni in salted water until just al dente — you want it slightly underdone because it'll keep cooking in the oven.
- Drain the pasta and set it aside. Honestly, try not to eat half of it straight from the colander like I always do.
- In a large saucepan, melt the butter over medium heat. Once it's bubbling gently, add the flour and whisk like your life depends on it for about 2 minutes. You're making a roux, and it should smell nutty, not burnt.
- Slowly pour in the warm milk, whisking constantly to avoid lumps. Keep going until it's smooth and starting to thicken — about 5 minutes of whisking. Your arm will hurt, but keep going.
- Reduce the heat and add the cheddar, mozzarella, and parmesan. Stir until melted and gloriously gooey. Add the mustard powder, salt, and pepper. Taste it. Adjust if needed — it should be bold.
- Combine the pasta and sauce in a big bowl. Fold gently so every piece is coated in that cheesy magic.
- Pour it into a buttered baking dish. Sprinkle the breadcrumbs and smoked paprika on top. If you're feeling wild, add a little more cheese here.
- Bake for 25-30 minutes until the top is golden and bubbling at the edges. Let it rest for at least 10 minutes before serving — I know it's hard, but it's worth it. Serve with a big spoon and watch people's faces light up.
Notes
Okay, real talk — don't skimp on the cheese. I tried using pre-shredded once because I was in a rush, and it was a sad, grainy mess. Use blocks and grate it yourself, hon. Also, if you burn the roux even a tiny bit, start over. I learned that the hard way and cried a little. And please, for the love of all things good, let it rest for at least 10 minutes after baking. I know it's torture, but cutting into it too soon means cheesy lava everywhere. Totally worth the wait.