who doesnt likes mac and cheese?…

This Mac and Cheese is rich, creamy, cheesy as hell – and honestly? Way too good to keep to myself.

Tini’s version broke the internet, and I get why. It’s comforting, gooey, and wildly addictive. I swapped out the Colby Jack and went with a golden trio: mozzarella, cheddar & gouda. Spoiler: it slaps.

Perfect for a cozy night in, a casual dinner, or when you just need to eat your feelings in cheese.

I used a 23 × 16 cm (9 × 6 in) baking dish – serves 3 to 4.

See the recipe

Equipment Needed

Essential Baking Tools
- Large pot – to cook the pasta
- Colander – to drain the pasta
- Stainless Steel Pan– for making the cheese sauce (béchamel)
- Whisk – to mix butter, flour, and milk smoothly
- Wooden spoon or spatula – for stirring the sauce and pasta together
- Digital Kitchen Scale – for accurate ingredient portions
- Baking dish – for baking your mac and cheese. (I used a 9×6 inch/34×23 cm baking dish. While I couldn’t find the exact same one online, this set includes a medium-sized dish that’s very similar in size and works just as well.)
- Cheese grater – for freshly grated cheese (melts better than pre-shredded)
- Oven mitts – for handling hot dishes safely
- Aluminum foil – optional, to cover during baking if needed
- This is the pan I used to place the cheese in: CLICK HERE

Why Mac n´Cheese?

Because sometimes you just need a bowl of pure, cheesy joy. Mac and cheese is the ultimate comfort food—nostalgic, cozy, and endlessly satisfying. Whether it’s a side dish or the whole meal (let’s be real, it’s the whole meal), it brings major feel-good energy with minimal effort. It’s familiar, it’s indulgent, and it never lets you down.

Why You’ll Love This Mac n´Cheese Recipe

This version levels up everything you love—no bland bites, no weird cheese blends. Just a trio of gooey mozzarella, sharp cheddar, and creamy gouda coming together in the dreamiest way. That creamy sauce? Next-level. The crispy, golden topping? Unmatched. It’s bold, it’s rich, and it’s way better than anything from a box.

Let’s Talk Texture

Creamy on the inside, crispy on the edges, stretchy on the cheese pull—that’s the dream. The sauce hugs every piece of pasta, rich and velvety, while the golden top bakes into a lightly crisp, cheesy layer. It’s comfort with crunch, melt with bite. Basically, a hug in casserole form.

What to do:

Nail that 7½ minute pasta cook—al dente is the move. Let your roux toast just enough for flavor, and don’t rush the sauce; slow and glossy wins the race. Stir that cheese in low and steady until you hit max creaminess. And when you layer it all up? Be generous. That top crust deserves a thick cheese blanket.

What Not to do:

Don’t skip seasoning the sauce—this isn’t just cheese and vibes, it needs that garlic, paprika, salt, and pepper to come alive. Don’t overcook the pasta either, or you’ll end up with mush instead of magic. And seriously—don’t cover it while baking. The crust is half the drama.

What you need:

Pasta:

200 g pasta (about 7 oz) – cooked in salted water for 7½ minutes. That’s the sweet spot.

The Cheese Mix (shred it all):

Total: 600 g cheesy magic.

Mix it all in one bowl, then split it into two equal parts (300 g / 10.5 oz each).

Half goes into the sauce, half is for layering.

For the Sauce:

25 g butter (1¾ tbsp)
1.5 tbsp flour (15 g / 0.5 oz)
170 g sweetened condensed milk (6 oz / ½ can – trust the process)
240 ml heavy cream (1 cup)

Spices (aka flavor town):

Preparation

Preheat.

180 °C / 350 °F. No fan, just top and bottom heat.

Cook the pasta.

Exactly 7½ minutes in salted water. Drain it and set aside – don’t overcook it, it still has the oven journey ahead.

Make the cheese sauce.

Melt the butter in a saucepan over low heat. Add the spices and toast gently – you want them fragrant, not burnt.

Stir in the flour. Cook for 1–2 minutes to get a smooth roux.

Pour in the condensed milk while whisking non-stop, then add the cream. Keep stirring until thick and glossy.

Now stir in half of the cheese mix (300 g). Melt it all down until you’ve got a luscious, cheesy sauce.

Fold in the cooked pasta. Try not to eat it straight from the pot. (No judgment if you do.)

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Layer it up:

You don’t even need to grease the baking dish. Just go for it:

Spread half of the mac & cheese into the dish.
Sprinkle half of the remaining cheese (150 g) over it.
Add the rest of the mac & cheese.
Top it with the final 150 g cheese.

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Bake it:

Straight into the oven at 180 °C / 350 °F for 25–30 minutes.

No cover. You want it golden, bubbling, and a bit crispy on top. That crust? Elite.

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Serving Tips (aka how to level up):

Let it sit for 5–10 minutes after baking – it firms up and gets even creamier.
A sprinkle of chili flakes or hot sauce? Chef’s kiss.
Leftovers? Add a splash of milk before reheating. Microwave or oven – both work.