Tinis Recession Mac Cheese (Printable Version)

Creamy blend of sharp cheddar and American cheese for a comforting, budget-friendly macaroni dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

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

→ Topping (optional)

10 - 1/2 cup plain breadcrumbs
11 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 375°F if baking with topping; otherwise, omit this step.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in flour constantly for 1 minute to form a roux.
04 - Slowly whisk in whole milk, stirring continuously until smooth. Cook for 3 to 5 minutes until the sauce thickens slightly.
05 - Reduce heat to low and add sharp cheddar and American cheese, stirring until fully melted and smooth. Season with salt, black pepper, and paprika if using.
06 - Add cooked macaroni to the cheese sauce, stirring to coat evenly.
07 - Transfer mac and cheese to a greased baking dish. Combine breadcrumbs with melted butter and sprinkle evenly over the top. Bake for 15 minutes or until golden and bubbling.
08 - Serve hot immediately.

# Expert Tips:

01 -
  • It costs about half what a box mix would run, and tastes infinitely better.
  • The combination of sharp cheddar and American cheese creates a sauce so creamy it feels like you've added cream when you haven't.
  • Ready in 30 minutes, or baked in 45 if you want that golden, crispy top.
02 -
  • Don't skip the roux step—that little bit of flour is what keeps the sauce smooth instead of greasy or separated.
  • American cheese is your friend here; it melts into submission and prevents the sharp cheddar from clumping.
  • If your sauce looks too thick when you first combine it with pasta, add a splash of milk and stir; it'll loosen as it sits.
03 -
  • Make the sauce slightly thinner than you think it should be—it thickens more as it cools and coats the pasta.
  • If you're baking the topping, mix the breadcrumbs with butter and a tiny pinch of salt for maximum crunch and flavor.
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