Zack's Mac and Cheese
Three generations. One love of mac and cheese.
Beyond the Ingredients
A Father's Memory
This is the big one.
If there was one food that both Zack and I loved above all others, it was macaroni and cheese.
I've loved mac and cheese for as long as I can remember. I grew up eating my mother's version, and even now, well into my fifties, I still ask her to make it for my birthday whenever I can. Somewhere along the way, Zack inherited that same love for it.
Since our birthdays were both in May, we often doubled up on birthday mac and cheese requests together.
Over the years, this recipe became more than a side dish in our house. It became part of our family traditions. It showed up next to pulled pork, smoked meats, holiday dinners, and especially Zack's other favorite—smoked meatloaf. Whenever I made it, Zack would pile his plate high, and I learned very quickly that making extra wasn't optional.
Sometimes I would smoke the mac and cheese itself, especially in the fall after cold-smoking the cheese beforehand. Those batches were always a favorite.
Like the smoked meatloaf, when Zack moved out I started making extra specifically for him. I would portion it out, freeze it, and bring it with me the next time we got together. It was one of those simple ways a parent continues taking care of their child, even after they've grown up.
This was also one of the few recipes I actually taught Zack how to make.
I don't know if he ever made it for himself after moving out.
I'd like to think he did.
I'd like to think that somewhere along the way he stood in his kitchen stirring cheese into pasta and thought about all the birthday dinners, holiday meals, and evenings we spent sharing a bowl together.
I still make this recipe regularly.
But now it feels different.
It's infused with memory.
Without thinking about it, I still make too much.
Part of me is always expecting Zack to walk into the kitchen, grab an oversized helping, and ask if there's more.
And maybe that's why I still make it.
Because some recipes feed a family.
The Takeaway
Others become part of who that family is.
What You Need
Ingredients
Serves 6–8 servings
How to Make It
Directions
- 1
Bring a large pot of salted water to a boil and cook the cavatappi according to package directions. Drain, return to the pot, and cover to keep warm.
- 2
Warm the milk in the microwave for about one minute.
- 3
Melt the butter in a large pan or pot over medium heat. Add the flour and stir thoroughly to form a roux. Cook for about two minutes, stirring frequently.
- 4
Add salt, pepper, and any extra seasonings you like — cayenne, paprika, or garlic powder all work well.
- 5
Slowly add the warm milk a little at a time, stirring constantly. The mixture will first form a thick paste, then smooth into a sauce as more milk is added.
- 6
Continue stirring until the sauce thickens noticeably, about five minutes. The texture change is quick — you'll know when it happens.
- 7
Add the shredded cheeses a handful at a time, fully melting each addition before adding more.
- 8
After all the cheese is incorporated, stir for another 30 seconds and taste for seasoning.
- 9
If using bacon, pancetta, or jalapeños, stir them into the cheese sauce now.
- 10
Pour the cheese sauce into the warm pasta pot and stir until every piece is coated. Serve immediately.
From the Kitchen
Small Things That Matter
Pull the pasta just before al dente — it finishes cooking in the sauce and will soften further. Overcooked pasta becomes mushy
Add the cheese off the heat. Pouring cheese into a boiling sauce causes it to break and turn grainy
Always shred your own cheese. Pre-shredded cheese is coated with cellulose to prevent clumping, which also prevents smooth melting
Add the warm milk gradually, not all at once — this is what makes the sauce silky and lump-free
Variations & Additions
Make It Yours
- Transfer to a baking dish, top with panko breadcrumbs and a little butter, then broil for a few minutes for a crispy golden crust
- Stir in crumbled bacon, diced ham, or sautéed jalapeños right before combining with the pasta
- Add a scoop of sour cream to the sauce for extra tang and creaminess
- Cold-smoke the cheese before shredding — it adds a depth of flavor that takes this recipe to another level entirely
Cook with Someone
Cook Together
Share this recipe with a friend or family member, then FaceTime and cook it together in real time.