Ultimate Mac and Cheese

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This time of year feels like the foodie Olympics — back-to-back holidays, celebrations, and endless to-do lists. But here’s your reminder: it’s not about what you bring to the table, it’s about being there.

This week on the DishItGirl Podcast, I’m sharing my creamy, dreamy mac & cheese recipe (the ultimate comfort dish), but I’m also talking about something that’s been on my heart — learning to trade my garbage for gratitude.

Sometimes I pile up all the worries, disappointments, and “not yets,” and then wonder why life feels heavy. But God’s grace reminds me — He can’t fill hands that are already full of junk. I have to lay it down to make room for His peace.

It’s not about pretending the hard stuff isn’t real — it’s about remembering that even in the mess, He’s still good. He’s still faithful. He’s still finding ways to meet me where I am.

Psalm 100 says, “Enter his gates with thanksgiving and his courts with praise.”
So this week, I’m not just thankful for the blessings — but for the One who gives them.

🎧 Listen to the new episode of The DishItGirl Podcast — comfort food for your table and truth for your heart.

Ultimate Mac and Cheese

ingredients

• 8 tbsp unsalted butter (divided)

• 1 garlic clove, finely chopped

• 1/2 cup flour

• 5 cups whole milk

• 2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 cup hot honey

• 2 1/2 cups cheddar cheese

• 2 cups gruyere cheese

• 1/2 cup Parmesan cheese

• 1 lb elbow macaroni cooked until al dente (about 7-8 min)

• ½ cup panko

• 2 tbsp  coarsely chopped parsley

• 1 tbsp coarsely chopped rosemary

• 1 tbsp coarsely chopped thyme

• 1 tsp kosher salt

• ½ tsp pepper

instructions

1. Preheat the oven to 375 degrees.

2. Heat the milk in a small saucepan over medium heat.

3. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

4. Melt 6 tablespoons of butter in dutch oven or a large pot. Once the butter is melted, add in the garlic, let is saute til fragrant. Then whisk in the flour. Let the flour cook for a minutes.

5. Slowly pour the hot milk into the flour mixture, whisking constantly until it becomes thick.

6. Turn off the heat. Whisk in the honey, salt, and pepper until incorporated.

7. Then add in the cheddar, gruyere, and Parmesan, stirring until smooth.

8. Add in the pasta to the cheese sauce, gently stirring until well coated.

9. Add mixture to the greased 9x 12 baking dish. Cover with foil and place in the oven for 20 minutes.

10. Meanwhile, add the breadcrumbs, herbs, salt, and pepper to a bowl and stir together until well combined.

11. After twenty minutes, uncover, distribute panko mixture evenly over top. Then drizzle over remaining 2 tablespoons of melted butter.

12. Place back in the oven until the top begins to bubble and the top starts to brown. Another 10-15 minutes.

13. Remove from oven, cool for a couple of minutes and serve.

RECIPE NOTES:

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