Mac and cheese was my “everything’s fine now” dinner growing up. I remember the soft clack of a whisk on the pot while cheddar slowly melted into a béchamel, steam fogging the window, elbows draining in the sink. One taste and, yep, Sunday evening. Kind of simple, totally perfect.
Here’s how I still do it: butter + flour for a quick roux, then warm milk whisked in until the spoon leaves light trails. A small pinch of nutmeg (you won’t notice it, you’ll just miss it if it’s not there). Off the heat, fold in sharp cheddar by the handful so it melts smooth instead of splitting. Elbows cooked just shy of done go in—save a splash of pasta water if the sauce feels too thick; it brings everything together. If I’ve got time, I pour it into a baking dish, scatter a buttery crumb on top (panko, or crushed crackers if that’s what’s in the cupboard), and bake until the top is deep gold and a little craggy. No time? Leave it stovetop and call it good. I’d say both hit the spot.
Let it sit five minutes so it stops boiling and turns properly creamy. The first spoonful is rich but not heavy, the top has that quiet crunch, and every elbow’s coated like it meant to be there. Leftovers reheat with a splash of milk (trust me). It’s not fancy, but it feels like home on a fork.
Pasta
-
250
g
elbow macaroni
-
1
tsp
salt
Cheese Sauce
Topping
-
1/2
cup
breadcrumbs
-
2
tbsp
butter, melted
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Cook pasta
Boil the macaroni in salted water until al dente. Drain and set aside.
-
Make cheese sauce
Melt butter in a saucepan over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes. Gradually whisk in warm milk, then cook until thickened. Stir in shredded cheddar, nutmeg, black pepper, and mustard powder until smooth.
-
Combine pasta and sauce
Mix the cooked macaroni with the cheese sauce until every piece is coated.
-
Prepare topping
Combine breadcrumbs with melted butter and sprinkle over the macaroni in a baking dish.
-
Bake
Bake in a preheated oven at 180°C for 15–20 minutes until the top is golden and crispy. Serve hot.
Note: For extra flavor, mix in a little smoked cheese or a pinch of paprika in the topping. Serve immediately for a creamy center.
Updated: August 30, 2025