There are dishes that soothe the soul, and then there’s baked mac and cheese — golden, bubbling, with that irresistible cheese pull. It’s not just food; it’s therapy.
The first time I made it on my own, I was 16. I’d had a bad day — failed a test, argued with a friend — but the moment I stirred the cheese into the creamy sauce, all the noise faded. Cooking became my peace.
Ingredients:
- 250g elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1½ cups cheddar cheese (plus extra for topping)
- Salt, pepper, and nutmeg
How to Make It:
Boil the pasta until al dente. In a separate saucepan, melt butter, add flour, and whisk until golden. Slowly pour in milk, whisking constantly until smooth and thick. Remove from heat and stir in the cheese.
Combine sauce and pasta, season well, and transfer to a baking dish. Sprinkle more cheese on top and bake at 180°C until bubbly and golden.
Why It Works:
The secret lies in texture — creamy sauce meets crispy crust. It’s the kind of dish that hugs you from the inside out, reminding you that life’s better with melted cheese.
Serve it with a side of green salad if you want balance — or don’t. Today, we honor comfort, unapologetically.
