Tinis Recession Mac Cheese (Printer-friendly)

Creamy macaroni with sharp cheddar and American cheese, delivering rich flavor and smooth melt.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups sharp cheddar cheese, grated
03 - 1 cup American cheese, chopped or shredded
04 - 2 cups whole milk
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp paprika (optional)

→ Topping (optional)

10 - 1/2 cup plain breadcrumbs
11 - 1 tbsp butter, melted

# Steps:

01 - Preheat oven to 375°F if baking with topping; skip otherwise.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package instructions. Drain and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 minute to form a roux.
04 - Gradually whisk in milk, stirring until smooth. Cook for 3 to 5 minutes until sauce thickens slightly.
05 - Reduce heat to low. Add cheddar and American cheese, stirring until fully melted and smooth. Season with salt, pepper, and paprika if using.
06 - Add cooked macaroni to cheese sauce and stir gently until evenly coated.
07 - Transfer mixture to a greased baking dish. Combine breadcrumbs with melted butter and sprinkle over. Bake for 15 minutes or until golden and bubbling.
08 - Serve the macaroni and cheese hot.

# Top Tips:

01 -
  • It uses ingredients you probably already have, no fancy cheese shop required.
  • The combination of sharp cheddar and American cheese gives you both flavor and that silky melt you crave.
  • It comes together in thirty minutes, perfect for nights when youre too tired to think.
  • Leftovers reheat beautifully with a splash of milk.
02 -
  • Dont skip the roux step, it keeps the sauce from turning greasy or separating.
  • Grate your own cheddar instead of using pre-shredded, the anti-caking agents can make the sauce gritty.
  • If the sauce seems too thick, add milk a tablespoon at a time until it loosens up.
03 -
  • Taste the sauce before adding the pasta, its easier to adjust seasoning when its still liquid.
  • Use a whisk instead of a spoon when making the roux, it prevents lumps better than anything else.
  • Let the baked version rest for five minutes before serving so the topping sets and doesnt slide off.
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