Few dishes hold the same comforting memories as mac and cheese. It’s a bad day, lazy weekend, or just an I-need-some-comfort food general. But it doesn’t have to stay so retro. This version still has all the things you’d want in old-fashioned mac and cheese melty cheese, creamy sauce, a little crunch on top only it does it a tiny but really important twist. With a few tweaks, it becomes something worthy of being served at a dinner party or sipped in solitude after a long, stressful day.
Let’s get started on how to turn this comfort food of our youth into something slightly more grown-up, yet similarly calming.
1. Why the Pasta Shape Actually Matters
It is a little thing, but the type of pasta you use makes a difference far greater than you would ever have guessed. Elbow macaroni is the old standard, but in this one we’re going with penne. The tubes are stronger and more rigid, so they hold up better to baking. But more importantly, the tube shape contains the sauce in every bite something you definitely don’t want when your sauce is as great as ours is.
You’ll want to pre-cook the penne just short of al dente. That is, the pasta is still slightly firm at the center. Since it finishes cooking in the oven, that way it won’t become mushy. After draining, rinse it briefly under cold water to stop the cooking, then set it aside while you make the rest. This is a tiny thing, but it’s the sort of thing that makes “just okay” into “I need seconds.”
2. How to Make a Sauce That Actually Has Flavor
This isn’t the time for shortcuts. Canned sauce and powdered cheese might be faster, but they won’t give you the layering, home-cooked flavor that makes this dish so special. Start with a roux that’s equal parts butter and flour cook it just long enough to get rid of the raw flavor of flour. Whisk in warmed milk gradually, and you’ll have a rich but not thick béchamel sauce that’s smooth and creamy.
And finally, the cheese. This requires a blend of three: sharp white cheddar for flavor and crunch, mozzarella for cream and stretch, and a grating of Parmesan to top off with nutty saltiness. Don’t skimp here. Buy blocks of cheese and shred them yourself pre-shredded cheese has an anti-clumping coating that gets in the way of it melting. As a flavor bonus, whisk in a spoonful of Dijon mustard or a pinch of nutmeg. These will not flavor the dish like mustard or spice, but they’ll add depth that will make the sauce “taste more adult.”
Let all of this come together until it’s glossy, silky, and spoon-worthy. (No shame if you pilfer a few tastes.)
3. Get That Golden, Crispy Topping Just Right
A mac and cheese without a good topping is like a pie with no crust. You require that crunch on top it’s the texture to the soft pasta underneath, and it’s what makes the whole dish feel complete. This recipe makes it simple: mix panko breadcrumbs with melted butter and a small amount of Parmesan and just spread it all over the top before baking.
You’ll be able to tell when it’s done when the topping is richly golden and the sauce is bubbling on the edges. It typically only takes 25–30 minutes in a hot oven. That first taste when you shatter through the crunchy top into gooey, cheesy pasta is heaven.
Want to go one step further? Toast the breadcrumb topping in a pan for a minute or two before sprinkling it on. It adds another dimension and ensures a really even crunch.
4. Add-Ins That Don’t Feel Forced
Mac and cheese snobs will inform you it’s never to be messed with. And rightfully so, they’re not. But if you need to give it a little something extra, there are a lot of things that can be done without turning it into something entirely new.
A wonderful addition is roasted garlic. Sweet and mellow and melting into the cheese sauce, a few cloves mashed up and added in beforehand can contribute huge amounts of flavor without overwhelming. Sautéed mushrooms are another option adding earthy flavor and texture. If you want something meatier, pancetta or crispy bacon provides you with smoky flavor and chew.
And to reply, yes, you can add some greens. Spinach, kale, or even a few handfuls or two of arugula wilted into the sauce will be able to counteract all the richness. Just don’t overdo it. You still want mac and cheese not pasta primavera. Use one or two extras tops, and let the cheese still be the star.
5. Make It Tonight or Prep It for Later
One of the best things about this version of mac and cheese is that it’s really versatile. You can serve it straight from the oven for a cozy supper or prep it the night before and bake it whenever you need to. If you’re doing the make-ahead trick, just create the whole shebang pasta, sauce, topping and wrap it all up tight in the fridge.
When ready to bake, allow it to rest at room temperature for 20–30 minutes during preheating of the oven. It will then bake evenly and not dry out. If the top browns too fast, cover it loosely with aluminum foil during the first half of baking.
Leftovers reheat very nicely, especially if you heat a little milk first and microwave to loosen the sauce. You can freeze in portions for those occasions when cooking is too much.
Whenever and however you serve it, this mac and cheese always strikes me as a victory. It’s homey and nostalgic, but it’s also attentive and thoughtful. The sort of thing that makes you feel just slightly more optimistic about the state of the world one gooey, cheesy bite at a time.
