This isn’t fancy. It’s not complicated. It’s just warm, gooey, and slightly crispy around the edges- kind of like the perfect date night.

It takes minimal effort, uses real cheese, and comes with a built-in excuse to stay in and not wear real pants.

Make it for someone you like. Or just for yourself. Either way, it’s a win.

Let’s do this.

Recipe

Time: 35 minutes – Serves: 2

Pasta

For the cheese sauce

25g butter
25g flour
250 ml cold milk, plus extra
250g cheese, I prefer a mix of ½ creamy extra matured Gouda cheese and ½ old Gouda cheese. But a mix of ⅓ mozzarella and ⅔ cheddar works too. Double for gratinating if not using bread topping. For the love of god, never use factory-grated cheese; it doesn’t melt quite as well.

Bread and tomato topping

Preheat oven to 220°C (428°F)
Cook pasta in salted water according to the package instructions and drain 1-2 minutes ahead of the suggested cooking time.
Meanwhile in a small saucepan, melt the butter over a gentle heat. Once melted, add the flour and mix.
Slowly stir in the cold milk, let the sauce thicken before adding more. Once the sauce has the desired consistency, slowly add the cheese and stir it through until melted. Add an extra splash of milk if the sauce is too thick. Season with salt and pepper to taste.
Mix pasta and sauce in an oven dish, cover with a topping of your choice.
If using bread and tomato topping: Blitz all ingredients together (no need if you use panko bread crumbs, then just mix), layer the oven dish with tomatoes and cover with the crumbly mixture. If using cheese topping: cover with grated cheese (mixture) of your choice.
Once topped, bake in a preheated oven for ca. 15-20 minutes or until the top is crispy.

And that’s it. No candlelit soufflé. No twelve-step marinade. Just pasta, cheese, and a little crunch on top.

This isn’t a grand gesture. It’s a warm bowl. A full belly. A quiet kind of “hey, I’m glad you’re here.”” And honestly? That’s kind of everything.

Mac ’n Cheese for a Comfortable Night In